Braised Beef Lasagna

Braised Beef Lasagna

Ingredients:

    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
Method:

    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.