“ Lasagna “


-      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.