Braised Beef Lasagna with Parmesan Sauce - Ferrari-Carano

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Braised Beef Lasagna with Parmesan Sauce

Main Courses

Serves 6

A delicious variation of classic lasagna, this recipe uses braised beef and a creamy Parmesan sauce. The result? Rich, melt-in-your-mouth tender flavors that pair wonderfully with our Reserve Cab or Trésor.

Braise Beef

01

Pat meat dry and season with 1/8 tsp salt and pepper. In a large, heavy Dutch oven, heat olive oil. Add cubed beef, turning until well browned, about 5 minutes. Remove to a plate. Preheat oven to 325˚.

Simmer & Cook

01

Reduce heat to medium. Add onion and carrot to pot. Cook, stirring occasionally, until onion is golden; about 8 minutes. Add thyme, bay leaf, wine and tomato paste. Whisk to combine and scrape up any brown bits from the bottom of the pan. Add 1 ½ cups beef or chicken broth and beef along with any of the juices that have collected on the plate. Bring to a boil. Cover with lid and place in oven for about 60-90 minutes.

02

Whisk flour into remaining ½ cup broth; stir into pot. Season with remaining salt and pepper. Simmer an additional 15 minutes. Remove from oven and remove bay leaf. This recipe can be made ahead of time and assembled the following day.

Layer & Bake

01

Lightly grease a 9x9 square pan. Place ½ cup braise beef mixture into pan. Place 3 lasagna sheets and add half of braised beef mixture. Repeat with remaining pasta sheets, but save ½ cup of braised beef mixture to cover top layer of pasta sheets. Cover tightly and bake for 45 -60 minutes.

Sauce

01

Meanwhile, bring sauce ingredients to a boil and pour over top of lasagna. Bake an additional 10 minutes until bubbling and hot. Let rest 10 minutes before cutting.

Ingredients

Braise Beef

  • 1 ½ lbs lean chuck stew meat, cut into ½” cubes
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp olive oil

Simmer & Cook

  • 1 onion, chopped
  • ½ carrot, peeled and chopped
  • ½ tsp thyme
  • 1 bay leaf
  • 1 C Cabernet Sauvignon
  • 1 heaping Tbsp tomato paste
  • 2 C beef or chicken broth
  • ¼ cup flour

Layer & Bake

  • 9 no bake lasagna sheets

Sauce

  • 2 Tbsp butter
  • 1 C heavy cream
  • 2 tsp chopped parsley
  • 2 Tbsp grated Parmesan cheese
  • Optional: 2 tsp finely chopped toasted walnuts