Beef Lasagna
Ingredients
Lasagna Layers:
3 Tablespoons softened butter
2½ tablespoons all-purpose flour
1⅔ cups whole milk
1 teaspoon salt
1 teaspoon black pepper
Béchamel Sauce:
25 lasagna noodles, boiled for 4 minutes and lightly coated with oil
1 pound (16 ounces) shredded mozzarella cheese
Beef Bolognese:
2 pounds ground beef
2 cups chopped white onion (about 2 medium onions)
⅓ cup chopped garlic (about 10–12 cloves)
¾ cup chopped celery (about 2 stalks)
2 cups chopped carrots (about 3–4 medium carrots)
5 sprigs fresh thyme
2 sprigs fresh rosemary
3 bay leaves
7 tablespoons (just under ½ cup) unsalted butter
1¼ cups red wine
⅔ cup cooking oil
3⅓ cups (about one 28-ounce can) whole peeled tomatoes, blended
Sugar, to taste
Salt, to taste
Black pepper, to taste
Chopped fresh parsley, for garnish
Instructions
Step 1. Prepare Lasagna Sheets
- Boil lasagna sheets in water for about 4 minutes.
- Pro tip - use induction SpeedBoost® to boil water up to twice as fast
- Coat the lasagna sheets with oil.
Step 2. Prepare Beef Bolognese
- Add butter and oil to a lightly heated pot, then sauté the celery, carrots, and onion.
- Once the celery, carrot, and onions have softened, add garlic and ground beef.
- Cook down the ground beef. Add red wine, and allow the alcohol to cook off. Then add rosemary, thyme, and bay leaves.
- Add blended tomatoes, a pinch of pepper, salt, and sugar, then cook till the tomato and wine are absorbed into the beef, and a pasty texture is formed.
Step 3. Prepare Béchamel Sauce
- In a lightly heated saucepan, melt the butter, then slowly add in small batches of flour. Next, whisk in milk to form a thickened roux paste.
- Season the paste with salt and pepper.
- Keep the sauce warm for spreading into layers.
Step 4. Layer Lasagna
- Preheat oven to 350°C in Convection mode.
- Grease a thin layer of oil or butter in a medium baking dish.
- Cover the insides of the baking dish with layers of lasagna sheets.
- Add 1/3 of the Bolognese mix, 1/4 of the Béchamel sauce, and a handful of mozzarella cheese.
- Repeat layers until assembled, finishing with the Béchamel and cheese.
- Cover the top of the tray with foil and bake for 45 minutes.
- Garnish with chopped parsley and serve!
