- 2 tbs. sunflower oil
- 3 medium onions, finely chopped
- 600 g beef roast, cut into cubes
- 3 cloves garlic, finely chopped
- 1 tbs. tomato paste
- 4 cups water
- ½ tsp. all-spice
- 1 tsp sage
- 1 tsp rosemary
- ½ tsp. ginger
- ½ tsp. cinnamon
- 2 bay leaves
- 2 tbs. butter
- 2 tbs. flour
- 4 cups milk
- 1 sachet béchamel mix
- 250 g lasagna sheets
- 150 g carrot pleaded and cut into small cubes
- 2 medium tomatoes, skinned and cut into small pieces
- 90 g parmesan cheese, grated
1- Preheat oven to 175 degrees and place oven rack to middle position
2- Heat oil in a medium saucepan and fry onions until dark. Add beef, garlic and tomato Paste and sauté for one minute
3- Add water, allspice, sage, ginger, rosemary, cinnamon and bay leaves. simmer on medium heat for an hour until beef is fully cooked
4- Remove pot from heat, take out the beef and allow to cool, shred it and set aside. reserve stock and discard bay leaves
5- In a large saucepan, make roux by cooking butter and flour over medium heat, once golden, add the reserved stock from the meat and whisk until slightly thick and smooth.
6- Meanwhile, add milk and béchamel mix to a large saucepan. Bring to boil with constant stirring and simmer until the sauce thickens.
7- Spoon over 4 tablespoons of the stock sauce in the baking dish. Add a layer of lasagna sheets; sprinkle an amount of shredded beef, carrots, tomatoes and cheese. Top with a final layer of lasagna sheets.
8- Pour remaining stock sauce over the unbaked lasagna, top with béchamel sauce over the lasagna and bake in the oven for 30 minutes.