Beef Lasagna
By Kwentong Kusina Kwentong Buhay
INGREDIENTS:
12 sheet no- need to pre-cook dried lasagna sheets
1 cup freshly grated parmesan cheese
1 cup MAGNOLIA QUICKMELT CHEESE, grated
BOLOGNESE MEAT SAUCE:
2 tbsp MAGNOLIA GOLD BUTTER
2 tbsp olive oil
1 pc onion, chopped
1 pc carrot, peeled and cut into small dice
1 stick celery, cut into small dice
400 g Monterey Ground Round Beef
1/2 cup red wine
2 cup crushed Italian plum tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 1/2 cup beef stock
1/4 cup parsely chopped
salt and pepper to taste
WHITE SAUCE:
1/4 cup Magnolia Gold Butter
1/2 cup Magnolia All Purpose Flour
4 cup MAGNOLIA FRESH MILK, hot
1/4 tsp ground nutmeg
salt and pepper to taste
INSTRUCTIONS:
Bolognese Meat Sauce
1. Heat butter and olive oil in a large skillet.
2. Add the vegetables and cook over medium heat for 10 minutes or until the vegetables have softened.
3. Add the beef and simmer, stirring frequently to break up the lumps. Add in red wine, crushed tomatoes and tomato paste. Season dried oregano and allow to simmer for 30 minutes. Add stock. Add more stocks if necessary.
4. Add chopped parsley.
5. Season with salt and pepper
White Sauce
1. Melt the butter in a medium saucepan. Add the flour and cook stirring for 1 – 2 minutes. Add the hot milk a little at a time whisking vigorously after each addition. Bring to a boil and cook stirring until the sauce is smooth.
2. Add nutmeg. Season with salt and pepper to taste. Remove from heat.
Assembly
1. Preheat oven to 350 °F.
2. Spread 1/3 of the Bolognese Meat sauce over the bottom of the baking dish.
3. Spread about ¾ cup of the béchamel sauce on top of the Bolognese sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of the lasagna with the remaining white sauce.
4. Sprinkle with grated Parmesan and Quickmelt over the top.
5. Bake for 40-45 minutes or until the pasta feels tender when pierced with a thin bladed knife.
6. Allow to stand for 10 minutes before serving.
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