Amazing Lasagna

Name: Amazing Lasagna
Prep time: 16 min
Cook time: 315 min
Total time: 331 min
Yield: 8
Ingredients: 800 g Beef; 2.5 cups, diced Onion; 1 cup, diced Celery; 1 cup, diced Carrot; 4 cloves Garlic; 120 g total (20 g + 100 g) Butter; 3 tbsp Tomato paste; 1 tsp Smoked paprika; 1 tsp Paprika; 2 tsp (1 tsp + 1 tsp) Oregano; 2 tsp (1 tsp + 1 tsp) Black pepper; 2 tsp (1 tsp + 1 tsp) Salt; 2 glasses Tomato puree; 1 tbsp Soy sauce; 1 tbsp Balsamic vinegar; 4 tbsp (about 30 g) Flour; about 3 cups Milk; 1 tbsp Garlic powder; a fingertip Nutmeg; 1 package Lasagna sheets; 400 g Mozzarella; 1 Boiling water

Recipe by آشپز دیوانه (@kamandoonz) on Instagram · View original post

7.1/10 · PopularityBased on the original Instagram post’s likes and comments.

A rich lasagna with a slow-cooked beef and tomato sauce, béchamel sauce and mozzarella.

Health score 5.0/10
331 min
Prep 16 min
Serves 8
Medium
813 kcal

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Ingredients

BeefI used beef shoulder.800 g
OnionAbout 4 medium onions.2.5 cups, diced
CeleryAbout 2 stalks.1 cup, diced
CarrotAbout 2 medium carrots.1 cup, diced
GarlicAbout 1 head.4 cloves
Butter20 g for the meat sauce + 100 g for the béchamel.120 g total (20 g + 100 g)
Oregano1 tsp for the meat sauce + 1 tsp for the béchamel.2 tsp (1 tsp + 1 tsp)
Tomato pureeAbout 500 g.2 glasses
Soy sauce1 tbsp
Balsamic vinegar1 tbsp
Flour4 tbsp (about 30 g)
Milkabout 3 cups
Lasagna sheetsPre-cooked lasagna sheets.1 package
Mozzarella400 g

You probably have these

Tomato paste3 tbsp
Smoked paprika1 tsp
Paprika1 tsp
Black pepper1 tsp for the meat sauce + 1 tsp for the béchamel.2 tsp (1 tsp + 1 tsp)
Salt1 tsp for the meat sauce + 1 tsp for the béchamel.2 tsp (1 tsp + 1 tsp)
Garlic powder1 tbsp
Nutmega fingertip
Boiling waterOr meat stock, if the sauce is dry.1

Method

For the red sauce, sauté the diced onion, celery and carrot until softened, about 5 minutes; do not overcook them because they will cook for a long time later.
Fry the tomato paste well.
Add the tomato puree and let the sauce come to a bubble.
Add the beef to the sauce.
If the sauce is dry, add boiling water or meat stock.
Cook the meat on low heat.
After two hours, insert a fork into the meat; if it goes in easily, it is cooked, otherwise continue cooking.
Alternatively, put the meat and sauce in the oven at 180°C top and bottom for 3 hours.
For the béchamel, cook on low heat so it stays under control.
Melt the butter, add the flour and stir constantly until smooth.

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Watch how it’s made in the original video