Summary

Ingredients

For the ragout:

• 4 beef roulade (s), approx. 900g
• 30 g clarified butter
• 3 medium onion (s)
• 2 cloves garlic
• 2 medium carrot (s)
• 1 stick celery
• 150 ml red wine, dry
• 300 ml water
• 2 tablespoon tomato paste
• 1 teaspoon, heaped oregano, dried
• 1 teaspoon, heaped vegetable stock, instant
• 100 g cheese, rated Gouda cheese
• 1 zucchini, approx. 250g, cut lengthways into thin strips
• 9 lasagne plate (s), without pre-cooking
• 1 tablespoon, leveled cornstarch
• salt and pepper
• Oregano, fresher for garnish

For the sauce:

• 30 g butter
• 1 tablespoon flour, instant
• 400 ml milk, (whole milk)
• 2 tablespoon parmesan, grated
• 1 teaspoon, leveled salt
• pepper
• nutmeg

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Instructions

1. Peel the carrots, onions and garlic. Wash celery and cut into pieces. Process everything together into very small cubes in the blitz chopper and set aside.
2. Wash the meat and pat dry carefully. Use a sharp knife to cut into narrow strips and then into 1 cm cubes. Heat clarified butter in a large pan and sear the meat on all sides while turning. Season with salt, pepper and oregano. Add onions, garlic, carrots and celery cubes and sauté briefly. Sweat tomato paste with.
3. Gradually deglaze the meat and vegetables with water and red wine, bring to the boil, stir in 1 teaspoon of stock and stew everything covered over a medium heat for 1 hour. Stir a little every now and then.
4. Stir the cornstarch with 3 tablespoons of water until smooth and bind the ragout with it.
5. For the bechamel sauce, melt the butter in a saucepan, sweat the flour in it and add the milk while stirring constantly. It is best to use a whisk to avoid lumps! Bring the sauce to the boil, stirring constantly. Turn off the stove and let it simmer gently for about 5 minutes. Add the parmesan and let it melt, season with salt, pepper and plenty of nutmeg. Spread a thin layer of bechamel sauce on the bottom of a casserole dish, approx. 20x30cm, and place 3 lasagne plates on top. Then layer 1/3 of the ragout and half of the zucchini slices on top. Again bechamel sauce, lasagne platters, ragout and zucchini slices. Continue like this until everything is used up. Finish with the ragout and bechamel sauce. Sprinkle the grated Gouda on top.
6. Bake the lasagna in the preheated oven for 45 minutes at 170 °. Garnish with fresh oregano and serve with a nice leaf salad.