Beef Lasagne

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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.

Recipe Note

Shape It Conversion Chart

Shape It Scoop Weight
Scoop A 1g
Scoop B 10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

 All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods. 

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.

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