Beef-Jerky-Lasagne

Ingredients (serves 4–6)

Minced beef, 500 g
Beef jerky of your choice, 60 g
Onion, 1 large
Garlic cloves, 2
Carrot, 1 medium, finely chopped
Olive oil, 2 tbsp
Tomato passata or crushed tomatoes, 700 g
Tomato purée, 2 tbsp
Dried oregano, 1 tsp
Dried basil, 1 tsp
Salt, to taste
Black pepper, to taste

Lasagne sheets, 250 g

Butter, 40 g
Wheat flour, 40 g
Milk, 500 ml
Grated cheese (mozzarella or a mozzarella–cheddar mix), 200 g
Grated hard cheese (such as Parmesan), 50 g

Metodo

Preheat the oven to 180 °C. Finely chop the beef jerky so it blends evenly into the sauce.

Heat the olive oil in a large pan over medium heat. Add the onion, garlic and carrot and cook gently for about 5 to 7 minutes until softened. Add the minced beef and cook until browned, breaking it up with a spoon.

Stir in the chopped beef jerky and cook for 2 to 3 minutes so it releases flavour. Add the tomato passata, tomato purée, oregano and basil. Season with salt and black pepper. Lower the heat and let the sauce simmer gently for 25 to 30 minutes, stirring occasionally, until thick and rich.

While the sauce simmers, prepare the béchamel. Melt the butter in a saucepan over medium heat, add the flour and stir for one minute. Gradually whisk in the milk until smooth. Cook for 5 to 7 minutes, stirring constantly, until thickened. Season lightly with salt.

Assemble the lasagne in an ovenproof dish. Start with a layer of meat sauce, followed by lasagne sheets, then béchamel and a little grated cheese. Repeat the layers, finishing with béchamel and the remaining cheese. Sprinkle a small amount of finely chopped jerky on top for a crispy finish.

Bake for 35 to 40 minutes until golden and bubbling. Let the lasagne rest for 10 minutes before slicing and serving.

This lasagne delivers classic comfort with an extra savoury depth. The beef jerky boosts flavour and protein without overpowering the dish.