Gourmet lasagne with beef ragout

Name: Gourmet lasagne with beef ragout
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 200 g Carrots; 150 g Onions; 2 Garlic cloves; 800 g lean beef in pieces, for braising; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 1-2 TABLESPOONS Tomato paste; 150 ml dry red wine; 350 ml clear beef stock; 2 (approx. 500 g) Courgette; 40 g Butter or margarine; 40 g + 1 tablespoon of flour; 200 ml clear vegetable stock; 350 ml Milk; 125 g grated medieval Gouda cheese; 7-10 Tbsp grated nutmeg; 6 Lasagne plates (without precooking); 30 g Pine nuts; 7-10 Tbsp fresh oregano

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

200 g Carrots
150 g Onions
2 Garlic cloves
800 g lean beef in pieces, for braising
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
1-2 TABLESPOONS Tomato paste
150 ml dry red wine
350 ml clear beef stock
2 (approx. 500 g) Courgette
40 g Butter or margarine
40 g + 1 tablespoon of flour
200 ml clear vegetable stock
350 ml Milk
125 g grated medieval Gouda cheese
7-10 Tbsp grated nutmeg
6 Lasagne plates (without precooking)
30 g Pine nuts
7-10 Tbsp fresh oregano

Directions

1
Peel the carrots and onions and dice them finely. Peel and chop the garlic. Cut the meat into small cubes of about 1 cm. Heat the oil in a high frying pan. Fry the meat in it while turning.
2
Finally add onions, carrots and garlic and fry briefly. Season with salt, pepper and ##oregano##. Stir in tomato paste, sweat it and deglaze with ##wine## and beef stock.
3
Bring to the boil, cover and stew for about 1 hour. Stir in between. Clean, wash and pat dry the zucchini. Cut the zucchini lengthwise into slices about 1/2 cm thick (e.g. with a slicing machine).
4
For the béchamel sauce, melt the fat in a pot and sauté 40 g of flour in it. Add the vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Stir 50 g cheese into the sauce, melt in it and season with salt, pepper and nutmeg.
5
Mix 1 tbsp. flour and approx. 3 tbsp. cold water. Stir the flour into the finished ragout and simmer for another 4-5 minutes. Season to taste with salt and pepper. Put a thin layer of béchamel sauce on the bottom of an oven dish and cover with 3 ##Lasagne## plates.
6
Spread half the ragout on top and cover with half of the zucchini slices. Place another layer of béchamel sauce, lasagne sheets, ragout and the remaining zucchini slices on top and cover with the remaining béchamel sauce.
7
Sprinkle with 75 g cheese and ##pine nuts##n. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Garnish finished lasagne with fresh marjoram as desired.