The Best Beef Lasagne Recipe: Mouth-Watering and Delicious

This beef brisket lasagne recipe takes longer than more traditional recipes, but the addition of beef brisket is well worth the wait. Brisket is cut from the breast of a cow and is known for its mouth-watering tender and juicy meat. When cooked correctly, it’s an intensely savory cut of beef that is salty, fragrant, and robust.
Ingredients
For the brisket:
- 5kg beef brisket, trimmed and cut into 4-5 large chunks
- 1 onion, diced
- 3 cloves of garlic, sliced
- 2 tbsp extra virgin olive oil
- 500ml water
- 500ml beef stock
- 750ml of tomato puree
- 2 bay leaves
- Salt and paper
For the lasagne:
- 500g grated parmesan cheese
- 500g fresh ricotta cheese
- 180ml milk
- 450g fresh lasagne sheets
- 2 tbsp extra virgin olive oil
Method for the brisket:
- Preheat the oven to 180C/160 fan
- Take a saucepan and heat 1 tbsp of olive oil on medium heat
- Add the brisket to the pan and cook for 5 minutes on each side until browned. Set the meat to the side.
- Pour 1 tbsp olive oil into the pan and cook the onion and garlic until softened.
- Add the water, stock, puree, salt, pepper, and bay leaves to the pan. Stir to combine and put the brisket back into the pan, letting it reach a simmer.
- Transfer the contents of the pan to a large oven-proof dish with a lid. Roast for 3 hours, turning the beef once.
- Once the brisket is tender and cooked, shred it with two forks and mix it back into the dish. Remove the bay leaves.
Method for the lasagne:
- Combine ricotta, milk, and 80g parmesan in a large bowl.
- Grease an ovenproof dish and line the base with a layer of lasagne sheets. Place 1/3 of the beef mixture over the lasagne sheets.
- Lay another layer of lasagne sheets and cover this with 1/3 of the cheese mixture.
- Repeat these steps twice more.
- Cover the top layer with the remaining parmesan and drizzle 2 tbsp olive oil over the cheese.
- Bake in the oven for 40 minutes or until the top is bubbling and has a golden brown color.
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