Monday meal prep:
Sharing with you my beef lasagne recipe, which I recently did a live demo of on Facebook for @appliancesonlinesale using Brandt and De Dietrich appliances.
This recipe makes the sauces from scratch: Ragu and Bechamel ✌🏼
Make a big batch and freeze for lunches and dinners on days you want a fuss-free meal!
BEEF LASAGNA:
Ragu sauce:
1/2 no. Yellow Onion, diced
1 no. Carrot, diced
2 nos. Celery stalks, chopped
4 cloves Garlic, chopped
300gms Minced Beef
1tbsp Tomato Puree
400gms Plum Tomatoes in Tin
80ml Beef Stock
Dried Oregano
Salt
Pepper
Sugar
Bechamel Sauce:
25gms Unsalted Butter
25gms Plain Flour
300ml UHT Milk
60gms Cheddar Cheese, Shredded
30gms Parmesan Cheese, Grated
Pinch of ground nutmeg
6 lasagna sheets
Shredded Cheddar Cheese
METHOD:
1) To make Ragu Sauce, heat up saucepan and add olive oil. Brown the minced beef and allow juices to simmer.
2) Add in chopped garlic, onions, celery and carrots. Cook till soft.
3) Add in tomato puree, plum tomatoes, beef stock and bay leaf. Allow to simmer while stirring occasionally.
4) Season with salt, pepper and sugar to taste. Add in dried oregano and set aside.
5) To make Bechamel sauce, heat up saucepan and melt butter. Stir in flour and continue cooking.
6) Using a whisk, add in milk and stir to prevent lumps. Add in cheese, nutmeg and season to taste.
7) In a casserole or ramekin, layer sauces and lasagne sheets alternately. Top off with shredded cheese and bake at 180degrees Celsius for 30-45mins till golden brown.
Serve warm and enjoy!
#chefsarahcooks #cheflife #bakingwithbrandt #recipe #cookingmadeeasy #lasagna #pasta #globalknives #sanremo #brandt #dedietrich
