Braised Beef Lasagna
This braised beef lasagna is inspired by a similar version I saw on a Food Network show.
Equipment
- 9x7x3 inch baking dish
Ingredients
- 12 lasagna noodles
- 1.5 lbs beef chuck
- 2 large carrots
- 2 medium yellow onions
- 3 stalks celery
- 8 cloves garlic
- ¼ cup tomato paste
- 2 cans whole tomatoes (28oz per can)
- 1-2 cups beef stock
- 2 tubs ricotta cheese (475g per tub)
- 2 large eggs
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup chopped parsley
- 10 slices provolone cheese
- 1 cup parmesan cheese
Instructions
- Prepare vegetables by smashing garlic, cutting onions, carrots, and celery into 1 inch pieces.2 large carrots, 2 medium yellow onions, 3 stalks celery, 8 cloves garlic
- Season chuck roast with 2 tbsp of salt. Sear over high heat for 2 minutes on each side then set to the side.1.5 lbs beef chuck
- In a pressure cooker, sauté the vegetables with tomato paste for 1 minute.2 large carrots, 2 medium yellow onions, 3 stalks celery, ¼ cup tomato paste, 8 cloves garlic
- Add canned tomatoes, the seared beef, and beef stock. ONLY add enough beef stock needed to cover half of the beef.2 cans whole tomatoes, 1-2 cups beef stock, 1.5 lbs beef chuck
- Pressure cook for 45 minutes or until beef is tender. If you do not have a pressure cooker, cook in a Dutch oven and place in the oven for 2.5 hours at 350F.
- Remove the tender beef and shred with your hands once cooled.
- Strain out the remaining vegetables and blend until smooth and looks like a puree.
- Season the vegetable puree with salt and sugar to taste (about 1 tbsp of each) and set aside 1 cup of the vegetable puree for serving as a sauce.
- Add the rest of the vegetable puree into the shredded beef and mix. This is the beef sauce.
- In a bowl, mix together ricotta cheese, 2 eggs, salt, pepper, and parsley. Mix until smooth then set aside for assembly.2 tubs ricotta cheese, 2 large eggs, 1 tbsp salt, 1 tbsp black pepper, 1 cup chopped parsley
- Soften the lasagna noodles until el dente. I boiled them for 8 minutes and removed.12 lasagna noodles
- Now we can assemble. How you want to layer is entirely up to you, but this is what I did: beef sauce, lasagna, ricotta, beef sauce, provolone cheese, and lasagna. Repeat this order until your container is full. And always end with provolone at the top.
- Cover with tin foil and bake at 400F for 45 min to 1 hour.
- To plate, I like to cut out a slice of the lasagna, add more provolone, then back into the oven to broil and melt the cheese.10 slices provolone cheese
- Top with our reserved vegetable puree, chopped parsley, and parmesan cheese.1 cup chopped parsley