Hearty Lasagna with Beef

Hearty Lasagna with Beef

Casserole

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Cook Time

3 h 30 min

Servings

6

Difficulty

Medium

Prep Time

150 Min

Description

This hearty lasagna with beef is an absolute classic that is guaranteed to delight on any occasion. The beef ragout, refined with aromatic herbs and red wine, harmonizes perfectly with the creamy béchamel sauce and the tender zucchini slices. I especially like to make this lasagna in autumn and winter, when it's cold outside and you need something warming. The preparation takes a little time, but it's definitely worth the effort! The lasagna can also be prepared well in advance and stored in the refrigerator before baking. A great dish for the whole family or for guests.

Ingredients (22 ingredients)

  • 200 g Carrots
  • 150 g Onions
  • 2 clove Garlic
  • 800 g Lean beef in one piece, for braising
  • 2 tbsp Oil
  • to taste Salt
  • to taste Pepper
  • 1 tsp Dried oregano
  • 1 tbsp Tomato paste
  • 150 ml Dry red wine
  • 350 ml Beef broth
  • 2 piece Zucchini (approx. 500 g)
  • 40 g Butter or margarine
  • 40 g Flour
  • 1 tbsp Flour
  • 200 ml Clear vegetable broth
  • 350 ml Milk
  • 125 g Gouda cheese
  • to taste Grated nutmeg
  • 6 piece Lasagna sheets (without pre-cooking)
  • 30 g Pine nuts
  • Fresh oregano for garnish

Preparation (12 steps)

1

Chop carrots, onions and garlic

Thermomix® Setting
8 sec/Speed 5

Put 200 g carrots and 150 g onions in coarse pieces into the mixing bowl and chop for 5 sec./speed 5. Add 2 cloves of garlic and chop for another 3 sec./speed 7. Use the spatula to push everything down from the edge.

8
2

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2-3 tbsp oil and sauté for 3 min./120°C/speed 1.

180
3

Fry beef (NOT in the Thermomix!)

Cut 800 g lean beef in one piece into small cubes of just under 1 cm. Heat oil in a tall pan. Fry the meat in it, turning.

4

Add beef and remaining ingredients

Put the fried beef, salt, pepper, 1 tsp dried oregano, 1-2 tbsp tomato paste, 150 ml dry red wine and 350 ml beef broth into the mixing bowl.

5

Braise beef ragout

Thermomix® Setting
60 min/212°F/Speed 1 100 Reverse

Close the mixing bowl and braise for 60 min./100°C/speed 1 in reverse. Stir with the spatula through the lid opening in between.

3600
6

Prepare zucchini

Clean 2 zucchini (approx. 500 g), wash and pat dry. Cut zucchini lengthwise into slices approx. 1/2 cm thick (e.g. with the slicer).

7

Prepare béchamel sauce

Thermomix® Setting
2 min/122°F/Speed 1 50

Put 40 g butter or margarine into the mixing bowl and melt for 2 min./50°C/speed 1.

120
8

Make roux

Thermomix® Setting
3 min/212°F/Speed 1 100

Add 40 g flour and sauté for 3 min./100°C/speed 1.

180
9

Finish béchamel sauce

Thermomix® Setting
8 min/194°F/Speed 4 90

Add 200 ml clear vegetable broth and 350 ml milk and cook for 7 min./90°C/speed 4. Add 50 g Gouda cheese and melt for 1 min./60°C/speed 2. Season with salt, pepper and grated nutmeg.

480
10

Thicken ragout

Thermomix® Setting
5 min/212°F/Speed 1 100

Mix 1 tbsp flour and approx. 3 tbsp cold water. Stir flour into the finished ragout and simmer for 5 min./100°C/speed 1. Season with salt and pepper.

300
11

Layer lasagna

Put a thin layer of béchamel sauce on the bottom of a baking dish and cover with 3 lasagna sheets (without pre-cooking). Spread half of the ragout on top and top with half of the zucchini slices. Then add another layer of béchamel sauce, lasagna sheets, ragout and the remaining zucchini slices and cover with the remaining béchamel sauce.

12

Bake lasagna

Sprinkle with 75 g Gouda cheese and 30 g pine nuts. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Garnish the finished lasagna with fresh oregano as desired.

Finished cooking? Great! 🎉

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Created by

Julia Zimmermann

Julia Zimmermann

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Tags

#Meat #Hearty #Italian #Festive

Allergens

  • Gluten-containing cereals
  • Milk
  • Celery

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