How To Make Slow-Cooked Chunky Beef Lasagne
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Serves:
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 8 lasagne sheets
- 1 cup grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
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In a slow cooker, combine the beef, onion, garlic, carrot, celery, diced tomatoes, tomato paste, oregano, basil, salt, pepper, and beef broth.
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Cook on high for 4 hours or low for 8 hours, until the beef is tender and the flavors are well combined.
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Preheat the oven to 375°F (190°C).
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In a large pot of salted boiling water, cook the lasagne sheets until al dente. Drain and set aside.
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Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker.
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In a small bowl, mix together the mozzarella, Parmesan, and ricotta cheeses.
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Spread a thin layer of the beef mixture on the bottom of a baking dish. Top with a layer of lasagne sheets, followed by a layer of the cheese mixture. Repeat the layers, ending with a generous layer of cheese.
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Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
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Allow the lasagne to cool for a few minutes before serving.
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Serve hot and enjoy!
Nutrition
- Calories : 580kcal
- Total Fat : 26g
- Saturated Fat : 14g
- Cholesterol : 133mg
- Sodium : 925mg
- Total Carbohydrates : 47g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 40g
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