Potato and beef ragu lasagne

Potato and beef ragu lasagne


This is one pumped-up potato bake – its comfort food at its hearty best.

The ingredient of Potato and beef ragu lasagne

  1. 2 tbsp vegetable oil
  2. 2 brown onions, finely chopped
  3. 3 garlic cloves, chopped
  4. 1kg beef chuck steak, trimmed, cut into 3cm pieces
  5. 1L (4 cups) Massel beef accrual
  6. 690g btl Val Verde established Pasta Sauce
  7. 250ml (1 cup) red wine
  8. 4 lively thyme sprigs
  9. 60g baby spinach leaves
  10. 100g butter
  11. 75g (1/2 cup) plain flour
  12. 1L (4 cups) milk
  13. 20g (1/4 cup) finely grated parmesan
  14. 40g (1/3 cup) coarsely grated vivacious mozzarella
  15. 4 (about 780g) large Red Delight potatoes, thinly sliced

The instruction how to make Potato and beef ragu lasagne

  1. Heat the oil in a large, heavy-based saucepan higher than medium-high heat. build up the onion and garlic. trouble for 3 minutes or until soft. campaign in beef, stock, pasta sauce, red wine and thyme. Bring to boil. edit heat to low and simmer, stirring occasionally, for 2 hours or until beef is desire and fusion thickens. go to the spinach. trouble for 2 minutes or until spinach just wilts. Season afterward pepper. Discard thyme stems.
  2. Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 2 minutes or until the union bubbles. separate from heat. Gradually mount up the milk, stirring, until smooth. Cook on top of higher than medium-high heat, stirring, for 3 minutes or until the sauce thickens. Cook, whisking, for 1 minute. separate from heat. protest in the parmesan and mozzarella. Season.
  3. Preheat oven to 180C. Place potato in a microwave-safe bowl. Cover and cook in a microwave concerning high for 5-6 minutes or until just tender. Refresh out cold asleep chilly frosty water. Drain. Place one-third of potato, in a single layer, in a 4L (16-cup) baking dish. height later half the beef mixture. Continue layering once long-lasting potato and beef mixture, achievement afterward potato. culmination later white sauce. Bake on the subject of with reference to a baking tray for 1 hour or until golden. Cool for 15 minutes.

Nutritions of Potato and beef ragu lasagne

calories: 579.575 calories
fatContent: 28 grams fat
saturatedFatContent: 14 grams saturated fat
carbohydrateContent: 40 grams carbohydrates
proteinContent: 37 grams protein

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