|Braised Beef Lasagna|
2 Tablespoons of oil and 30 ml vegetable
3 Medium red onions or 300 g, chopped
600 g Beef tenderloin, cut into cubes of 5 cm
3 garlic cloves, finely chopped
Tomato paste 1 tablespoon
4 cups of water and 1 liter
½ Teaspoon allspice
1 teaspoon sage, dried, ground
1 teaspoon dried rosemary
½ Teaspoon Ground ginger
½ teaspoon ground cinnamon
2 bay leaves
2 cubes of chicken or MAGGI® 20g
2 tablespoons butter
2 tablespoons flour
4 cups milk or 1 liter
1 about béchamel mixture MAGGI® 80 g
½ packet of Lasagne Sheets or 250 g dry
1 medium carrot or 150 g, peeled and cut into cubes of 5 mm
2 medium tomatoes or 200 g, the skin and in 1 cm
1 cup grated Parmesan cheese or 90g
Preheat Oven to 175 degrees C and place the oven rack in the middle position.
In a medium, heat the pan with vegetable oil, onions, beef, garlic and tomato paste and Cook together for 2-3 minutes.
Add the water, all the spices and herbs and MAGGI® chicken broth, cover and cook for 1 hour until the meat is cooked.
Remove to mince meat into small pieces, discard the bay leaves and reserved Sauce.
Melt In a medium saucepan butter, flour and cook 1 minute, add the beef broth sauce a smooth sauce and make a little thick.
Meanwhile add milk mixture and MAGGI cream in large saucepan.
Bring to a boil, stirring constantly and cook for 2-3 minutes or until sauce thickens.
Add a few tablespoons of sauce in the bottom of a baking dish, which provide a number of lasagna layer and add 1/3 carrots, tomatoes and ground beef, another layer of lasagna sheets and repeat with the filling.
Pour the remaining sauce over the lasagne sheets and cover the top with a bechamel sauce.
Sprinkle with Parmesan and bake in preheated oven for 30 minutes or until golden on top.