Braised Beef Lasagna with Parmesan Sauce
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.
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
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.
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
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.
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.