Beef Lasagna From The Host

  • recipe

    Main Meal
    Beef Lasagna from the Host


    Proudly from Dubai

Dish TypeMain Meal
Prep Time90
Cook Time0
INGREDIENTS Total items( 20 )
  • recipe RS Pure Olive Oil
    1 tbsp
  • recipe Onion White Mexico
    1 cup
  • recipe Carrot Loose India
    1 cup
  • recipe Garlic Loose China
    4 cloves
  • recipe Australian Beef Mince
    700 g
  • recipe Green Giant Canned Chopped Tomatoes
    350 g
  • recipe Green Giant Canned Chopped Tomatoes
    350 g
  • recipe Tomato Coklite Organic UAE
    410 g
  • recipe Bayara Oregano
    1 tsp
  • recipe Bayara Basil
    1 tsp
  • recipe Sis Fine Granulated Sugar
    0.5 tsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Al Baker Plain Flour
    50 g
  • recipe Almarai Fresh Milk Full Fat
    3.5 cup
  • recipe American Heritage Grated Parmesan
    1 cup
  • recipe Panzani Lasagna
    325 g
  • recipe Puck Shredded Mozzarella Cheese
    500 g
  • recipe Parsley UAE
    2 tbsp
  • recipe Lurpak Unsalted Butter Block
    50 g

How to Make

  • Put oil in a large pot over medium heat, cook the onion and carrots for 8-10 minutes, or until softened. Add the garlic and saut√© for 1 minute
  • Add the beef and cook it while breaking it up, until browned
  • Pour in the canned tomatoes, chopped tomatoes, and dried herbs, mix and simmer. Season with desired amount of salt pepper and sugar. Cover and cook for about 20-30 minutes, occasionally stirring, until the sauce has thickened slightly and meat is tender.
  • In a large pot, melt butter over medium heat. Remove it from the hot stove; add the flour and whisk for 30 seconds
  • Place the pot back on the stove, reduce heat and slowly whisk in 1 cup of milk. Once blended, add the remaining milk in 1 cup increments, mixing after each addition, until all the milk has been used up and sauce is free from lumps.
  • Increase heat to medium and continue cooking the sauce while stirring occasionally until it thickens (6-7 minutes)
  • Add the parmesan cheese to the pot and remove it from the stove. Season with salt and pepper and mix until the cheese is melted through.
  • Preheat the oven to 180 C
  • Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets.
  • Layer with 2 cups of meat sauce (or enough to cover the pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (Saving some cheese for the top).
  • Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top it with the remaining mozzarella cheese.
  • Bake for 25 minutes or until golden and bubbling
  • Garnish with parsley and let stand for about 10 minutes before slicing and serving it