2 kilograms beef shoulder
2 tablespoons olive oil
1 onions (cut into cubes)
3 garlic cloves
375 milliliters red wine
500 milliliters beef broth
1 can diced tomatoes
4 bay leaves
3 rosemary (stems)
1 teaspoon brown sugar
ground black pepper
1 package lasagna sheets
2 mozzarella balls
120 grams butter
75 grams flour
1 1/2 liters milk
160 grams cheese (country or Parmesan type)
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1This is the original recipe, but in the picture only half the sauce was used, without putting cheese sauce on top of the lasagna.
2Make the whole recipe if you want sauce between each layer.
3Preheat oven to 180 degrees Celsius.
4Heat pan with 1 tablespoon of olive oil, add the meat, brown on all sides.
5Remove the meat, and pour in second tablespoon of olive oil, add onion and garlic, and cook stirring for 4 to 5 minutes.
6Put the meat back in the casserole, pour in wine and broth, add tomatoes, bay leaf, rosemary, and sugar. Season with salt and pepper.
7Cover and cook in the oven for 3 to 3 1/2 hours, the meat should be tender.
8Using 2 forks, separate the meat into small pieces and leave them in the cooking sauce.
9Prepare cheese sauce by melting the butter in a saucepan, mix in flour, then gradually stir in the milk: Mix until the sauce thickens, finally adding 120 grams of cheese, salt, and pepper. Set aside.
10Preheat oven to 200 degrees Celsius.
11Cut the mozzarella into thin slices.
12In an oiled dish, place a layer of lasagna, cover with the meat/tomato mixture, arrange half of the mozzarella, and (1/3 of the cheese sauce if you wish).
13Cover with lasagna and mixture of meat/tomato, mozzarella and (1/3 cheese sauce).
14Finish with a final layer of lasagna and cheese sauce.
15Add the remaining grated cheese.
16Bake for 25 to 30 minutes until the lasagna is golden.
PER SERVING *
|Calories590Calories from Fat340|
|% DAILY VALUE*|
|Calories from Fat340|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Charity H. 2 Jul 2015
What I loved about this recipe is that it’s almost like individual sections of lasagna. I hate making a big pan of lasagna. This recipe allows me to control the portions. Also, the flavors were incredible and so much better than hamburger varieties.