- 2 tablespoons vegetable oil or 30 ml
- 3 medium red onions or 300 g, finely chopped
- 600 g beef sirloin steak, cut into 5 cm cubes
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 4 cups water or 1 liter
- ½ teaspoon ground allspice
- 1 teaspoon sage, dried, ground
- 1 teaspoon dried rosemary
- ½ teaspoon dried ginger powder
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 2 cubes MAGGI Chicken Stock or 20 g
- 2 tablespoons butter
- 2 tablespoons plain flour
- 4 cups milk or 1 liter
- 1 sachet MAGGI Idea of the Day Béchamel Mix or 80 g
- ½ packet lasagne sheet, dried or 250 g
- 1 medium carrot or 150 g, peeled and cut into 5mm cubes
- 2 medium tomatoes or 200 g, skinned and cut into 1 cm pieces
- 1 cup grated parmesan cheese or 90 g
Braised Beef Lasagna
INGREDIENTS
Braised Beef Lasagna with
Braised Beef Lasagna with 
- 2 tablespoons vegetable oil or 30 ml
- 3 medium red onions or 300 g, finely chopped
- 600 g beef sirloin steak, cut into 5 cm cubes
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 4 cups water or 1 liter
- ½ teaspoon ground allspice
- 1 teaspoon sage, dried, ground
- 1 teaspoon dried rosemary
- ½ teaspoon dried ginger powder
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 2 cubes MAGGI Chicken Stock or 20 g
- 2 tablespoons butter
- 2 tablespoons plain flour
- 4 cups milk or 1 liter
- 1 sachet MAGGI Idea of the Day Béchamel Mix or 80 g
- ½ packet lasagne sheet, dried or 250 g
- 1 medium carrot or 150 g, peeled and cut into 5mm cubes
- 2 medium tomatoes or 200 g, skinned and cut into 1 cm pieces
- 1 cup grated parmesan cheese or 90 g
NUTRITIONAL INFORMATION
Braised Beef Lasagna with
Braised Beef Lasagna with
- Energy 708 (Kcal)
- Protein 40 (g)
- Carbohydrate 62 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Braised Beef Lasagna with
Braised Beef Lasagna with
1
Preheat oven to 175 degrees C and place oven rack to middle position.
2
In a medium sauce pan, heat Vegetable Oil, add Onions, Beef, Garlic and Tomato Paste and sauté together for 2-3 minutes.
3
Add Water, all of the Spices and Herbs and MAGGI Chicken Stock, cover and allow to simmer for 1 hour until beef is fully cooked.
4
Remove beef and shred to small pieces, discard Bay Leaves and reserve sauce.
5
In a medium sauce pan melt Butter, add Flour and sauté for 1 minute, add the reserve sauce from beef to form a smooth and slightly thick sauce.
6
Meanwhile add Milk and MAGGI Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
7
Add a few spoons of the Sauce on the bottom of a baking dish, layer a row of Lasagna Sheets and add 1/3 of the Carrots, Tomatoes and shredded Beef, place another layer of lasagna sheets and repeat with the filling.
8
Pour remaining sauce over the lasagna sheets and cover the top with Béchamel Sauce. Sprinkle with Parmesan Cheese and bake in a preheated oven for 30 minutes or until golden on top.
REVIEWS
Braised Beef Lasagna with
