Preparation Time
90 minutes
Note
A delicious homemade version of lasagna, featuring shredded beef and sautéed vegetables. You can use any leftover preparations you have, such as vaca frita, ropa vieja, or even beef with potatoes, and add whatever vegetables you have at home.
Ingredients
For the meat
- 500 g of beef (brisket, shank, or flank)
- Juice of 1 lemon or 1 sour orange
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 4 tablespoons of olive oil
For the vegetables
You can use whatever you have on hand:
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 zucchini
- 2 cups of fresh spinach
- 2 tablespoons of olive oil
For the béchamel sauce
- ½ liter of milk
- 60 g of butter
- 60 g of flour
- Salt and nutmeg to taste
For the Lasagna
- 15 lasagna sheets (precooked or as per package instructions)
- Tomato sauce of your choice (fried or crushed tomato)
- Grated cheese for gratin
Instructions
Meat
- Cook the meat in a pressure cooker with water and salt for 25 minutes once it starts to build pressure. The meat should be so tender that a knife will cut through it effortlessly.
- Let it cool, shred it with your fingers, and remove any excess fat or skin.
- In a pan, heat the olive oil over medium heat, add the meat, lemon juice, and seasonings. Sauté for just a few minutes, enough for it to absorb the flavors.
- Tip: don't overuse the lemon so that the lasagna doesn't turn out sour. The idea is for it to be dry enough not to make the lasagna soggy, but tender.
- Reservation
Vegetables
- Dice all the vegetables into small cubes.
- Sauté them in olive oil over low heat for 5-10 minutes until they are tender. Do not add them raw to the lasagna, as they could make the dish tough.
- Spinach can be added raw; it does not require prior cooking.
- Reservation.
Bechamel
- Heat the milk in a saucepan without letting it boil.
- In another saucepan, melt the butter over medium heat.
- Add the flour and mix well until a dough forms.
- Slowly incorporate the hot milk, whisking constantly to avoid lumps.
- Adjust the texture: if it is too thick, add more milk.
- Sprinkle with salt and a hint of nutmeg.
- If lumps appear, you can use a mixer to smooth them out. Set aside
Assemble the Lasagna
- While you do this, preheat the oven to 220 degrees from both top and bottom.
- If the plates need soaking, place them in hot water for 5 minutes.
- Spread a thin layer of tomato sauce on the bottom of the baking tray. It is not necessary to use parchment paper.
- Place the first layer of lasagna sheets.
- Follow this layer order:
- Tomato sauce (don’t put too much, use a brush or spoon).
- Bechamel.
- Sautéed vegetables.
- A little cheese.
- Repeat the process, but in the second layer, add the beef instead of vegetables.
- Finish with a layer of lasagna sheets, cover them with béchamel, a bit of tomato, and plenty of grated cheese.
- Bake following the instructions on the package (usually 20 minutes at 220 °C).
- Remove from the oven, let it rest for a few minutes, and cut into portions.
- Serve and enjoy!
Servings
6-7