Beef Lasagne Recipe

Looking for an easy Beef Lasagne recipe? Learn how to make Beef Lasagne using healthy ingredients.


Submitted by blairbg

Makes 12 servings



Slow cooked beef and tomato sauce layered between home made lasagne sheets, bechamel sauce, parmesan, grated mozzarella, baked and browned on top. Leave to cool for an hour or so before cutting

Recipe Ingredients for Beef Lasagne

1500 grams Beef
800 grams Tomatoes, Red, Ripe
500 grams Sauce
1 Pack Passata Italian Sauce
2 large Onions
2 medium Carrots
1 tbsp, ground Basil, Dried
500 grams Best For Bread Flour
5 large Egg, Whole
1 Glass Wine
300 grams Parmigiano Reggiano Grating Cheese
5 clove Garlic
4 tbsp Danish Butter Unsalted
75 grams Flour
600 mL Tesco Semi-Skimmed Milk
4 tsp Splendido Extra Virgin Olive Oil Cold Pressed

Recipe Directions for Beef Lasagne

  1. Sauté onions, garlic and chopped carrots in olive oil. Brown beef for about 5 minutes. Stir through tomatoes, passata, basil, add dolmio and glass of white wine and initial seasonings then simmer over low heat for about 2 - 3 hours until sauce develops a rich red brick colour. Skim off any excess fats if necessary. Sauce must be wet so may need to add a little water towards end of cooking if too dry. Season again as necessary.

  2. Prepare pasta by mixing 1 egg per 100 gms flour. Rest and roll out before assembly. Roll out sheets to allow for about a 2 inch overhang each end to wrap back over the top edges when complete.

  3. Prepare bechamel sauce and have ready for assembly once pasta is rolled. Grate or slice cheeses in preparation for assembly of the Lasagne.

  4. Place a thin layer of meat sauce on the base of a large baking dish. Lengthways first place pasta sheets on sauce with some overhang each end. Add more sauce to dish and spread evenly. Add a layer of bechamel and some cheese. Place more pasta sheets across dish evenly allowing some overhang again down the sides. Repeat sauce, bechamel and cheese. Place more pasta sheets (smaller) with no overhang and repeat layering until top of dish. Finish with another layer of pasta sheets then fold up overhang to leave an open square or rectangle in the top of the dish bordered by the overhang folds. Top with some more sauce and bechamel and cheese and dot some spoons of sauce around to finish. Cover with Alfoil and cook gently for about 45 minutes or until done. Remove foil and brown, crisp the exposed pasta. Leave to rest before cutting. Once cut and set Lasagne can be covered with foil and reheated quickly in medium oven before serving.

Categories

Beef, Main Dish, Italian, Advance, Bake, Braise

Nutrition Facts
Serving Size 471.9g
Amount Per Serving
Calories
598
Calories from Fat
203
% Daily Value*
Total Fat
22.6g
35%
Saturated Fat
8.8g
44%
Trans Fat
0.0g
Cholesterol
107mg
36%
Sodium
290mg
12%
Potassium
240mg
7%
Total Carbohydrates
50.3g
17%
Dietary Fiber
3.5g
14%
Sugars
5.7g
Protein
48.7g
Vitamin A 40% Vitamin C 16%
Calcium 41% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C+
  Good points
  • Low in sodium
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