Beef Stew Lasagna with Béchamel Sauce
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Rating:
-1 (0 rated)
Servings:
12 servings

Ingredients

  • For béchamel sauce

    • 3 cups whole milk
    • 1/4 teaspoon freshly grated nutmeg
    • 6 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
  • For lasagna

    • 3 cups whole milk
    • 1/4 teaspoon freshly grated nutmeg
    • 6 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 2 tablespoons unsalted butter to grease lasagna pan
    • 1 pound dried lasagna sheets
    • 2 cups diced mozzarella cheese
    • 11/2 cups grated Parmesan cheese
    • 1 cup ricotta
    • 2 large eggs

Preparation

Baking Directions:

1. To make béchamel sauce: Combinethe milk and nutmeg in a small saucepan and bring to a boil over medium heat. Whisk in flour and 2 tablespoons butter until the sauce is smooth. Reduce heat and simmer uncovered for about 8 minutes until sauce is thick. Season with salt and pepper, cover and set aside. 1. To make lasagna: In a large bowl, combine mozzarella, 1 cup Parmesan cheese, ricotta and eggs; mix well. 2. Bring to a boil a large pot of lightly salted water; cook lasagna sheets for 8 minutes till al dente. 3. Add 1 teaspoon of olive oil to the boiling water to prevent lasagna sheets from sticking. Drain and separate the sheets to cool. 4. In an 8x12-inch baking pan that is at least 2 inches high, grease pan with butter. 5. Line pan with a layer of lasagna, spread half the cheese mixture over the pasta, top with leftover beef stew that is at room temperature. 6. Lay a second layer of pasta and use the remaining cheese mixture with the beef stew. 7. Lay a third layer of pasta sheets and top with béchamel sauce and sprinkle with ½ cup Parmesan cheese. 8. Bake uncovered in 350° oven for 35 minutes until top is golden brown. Let lasagna stand for 10 to 15 minutes before serving.