Beef Lasagne

Home > Recipes > Beef Lasagne
Author: Bernadette Eriksen
All the rich, comforting flavours of a classic Italian lasagne — in a smooth, IDDSI Level 4 Pureed consistency. This dish is simple to prepare and also makes a great base for an Italian-style cottage pie.
Category: Main Course
Keyword: Level 4 pureed dysphagia diet
Prep Time: 1 hour 15 minutes
Servings: 6
Print Recipe

Ingredients

Bolognese Sauce

  • 500 g Beef mince
  • 20 mL Olive oil
  • 160 g Brown onion finely chopped
  • 3 tsp Garlic crushed
  • 125 mL Red wine
  • 800 g Tomatoes canned, diced
  • 50 g Tomato paste
  • 1 tbsp Oregano fresh, chopped
  • 2 tbsp Thyme leaves fresh, chopped
  • 400 mL Beef stock
  • 1.8 g thickplus Powder
  • 3 tbsp Basil fresh, shredded
  • 25 g Shape It Powder or use Shape It Scoop, see notes
  • Salt and pepper

Béchamel Sauce

  • 700 mL Full cream milk
  • 25 g Shape It Powder or use Shape It Scoop, see notes
  • 60 g Butter, chopped
  • 60 g Plain flour
  • 140 g Tasty cheddar cheese, grated
  • 40 g Parmesan cheese, grated
  • Pinch Ground nutmeg
  • Salt and pepper

Equipment

  • Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
  • Rubber Spatulas Small or Medium
  • Electronic Scales
  • 20cm square container lined with baking paper or double layer of cling film
  • Ovenproof dish lined with baking paper.

Ingredients

Bolognese Sauce

  • 500 g Beef mince
  • 20 mL Olive oil
  • 160 g Brown onion finely chopped
  • 3 tsp Garlic crushed
  • 125 mL Red wine
  • 800 g Tomatoes canned, diced
  • 50 g Tomato paste
  • 1 tbsp Oregano fresh, chopped
  • 2 tbsp Thyme leaves fresh, chopped
  • 400 mL Beef stock
  • 1.8 g thickplus Powder
  • 3 tbsp Basil fresh, shredded
  • 25 g Shape It Powder or use Shape It Scoop, see notes
  • Salt and pepper

Béchamel Sauce

  • 700 mL Full cream milk
  • 25 g Shape It Powder or use Shape It Scoop, see notes
  • 60 g Butter, chopped
  • 60 g Plain flour
  • 140 g Tasty cheddar cheese, grated
  • 40 g Parmesan cheese, grated
  • Pinch Ground nutmeg
  • Salt and pepper

Instructions

Bolognese Sauce

  • Heat oil in a saucepan over low heat.
  • Add onion and garlic, cook until softened. Increase heat to high and add the mince.
  • Cook, stirring with wooden spoon to break up lumps, for 6-7 minutes or until mince changes colour.
  • Add wine and cook until almost evaporated (approximately 5 minutes).
  • Add tomatoes, tomato paste, herbs and stock.
  • Bring to a boil, reduce heat to medium-low, and simmer for 40 minutes. Meanwhile, prepare Béchamel Sauce (see below).
  • Add Shape It Powder to cooked meat mixture. Stir though and bring to boil. Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour into a food processor. Add thickplus Powder and basil. Puree until smooth and well combined, scraping down the sides as required.
  • Season to taste with salt and pepper.
  • Use hot Bolognese Sauce to assemble Lasagne. If assembling later, reheat Bolognese to a simmer before using. For reheating instruction, refer to the Shape It Reheating Guide.

Béchamel Sauce

  • Melt butter in a saucepan over medium heat until foaming.
  • Stir in flour and cook, stir continuously, until the paste cooks and bubbles - about 2 minutes. Do not overcook.
  • Gradually whisk in Shape It Powder and milk.
  • Continue to stir for 5 minutes or until sauce thickens and coats the back of a spoon.
  • Add cheeses and stir until melted. Season to taste with salt, pepper and nutmeg.
  • Remove from heat. Pass through a fine sieve to achieve a smoother consistency.
  • Use hot Béchamel Sauce to assemble Lasagne. If assembling later, reheat Béchamel Sauce to a simmer before using. For reheating instruction, refer to the Shape It Reheating Guide.

To Assemble

  • Spread ¼ of the hot Béchamel Sauce in a thin, even layer over base of the prepared container.
  • Top with ½ of the hot Bolognese Sauce, then repeat. Finish with remaining Béchamel Sauce.
  • Cover with cling film and refrigerate for several hours or until set.
  • Prepared lasagna is suitable for freezing. Defrost in the fridge prior to heating and serving.

Reheat and Serve

  • Preheat oven to 140°C conventional or 120°C fan forced.
  • Prepare ovenproof dish slightly deeper than Lasagne by lining it with baking paper.
  • Use the overhanging baking paper to gently lift the set Lasagne out of the container and place it on a cutting board. Portion as desired.
  • Transfer portions into the prepared ovenproof dish and cover securely with aluminium foil.
  • Bake in the oven until a safe serving temperature is reached. Do not overheat and do not steam. For reheating instruction, refer to the Shape It Reheating Guide.
  • If any liquid is released during reheating drain off prior to serving.
  • Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Chef’s Tips:

Use the same pureed Bolognese Sauce to make an Italian-style cottage pie: simply spoon the sauce into an ovenproof dish, top with smooth, pureed mashed potato, and bake until a safe serving temperature is reached. Do not overheat and do not steam. For reheating instruction, refer to the Shape It Reheating Guide.

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