Monday's Leftovers: Beef Stew Lasagna

Monday's Leftovers: Beef Stew Lasagna


When faced with leftover beef stew or beef bourguignon, you may be tempted to reheat it for dinner and call it a night. You could also layer it between puff pastry, or fill a pie crust with it. Those ideas are great, however they're a bit obvious. That's why I went on a hunt for something a little extraordinary. After a bit of searching I've discovered a spectacular beef stew lasagna. It's unexpected and tasty and will sure to be a hit at your house. To get the recipe, read more


Beef Stew Lasagna with Béchamel Sauce
From the Scotto Family via The Today Show

12 servings

For béchamel sauce
3 cups whole milk
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
Salt and pepper to taste

For lasagna
2 tablespoons unsalted butter to grease lasagna pan
1 pound dried lasagna sheets
2 cups diced mozzarella cheese
11/2 cups grated Parmesan cheese
1 cup ricotta
2 large eggs
2-3 cups leftover beef stew less the liquid
Salt and pepper to taste

To make béchamel sauce:

  1. Combine the milk and nutmeg in a small saucepan and bring to a boil over medium heat. Whisk in flour and 2 tablespoons butter until the sauce is smooth. Reduce heat and simmer uncovered for about 8 minutes until sauce is thick. Season with salt and pepper, cover and set aside.

To make lasagna:

  1. In a large bowl, combine mozzarella, 1 cup Parmesan cheese, ricotta and eggs; mix well.
  2. Bring to a boil a large pot of lightly salted water; cook lasagna sheets for 8 minutes till al dente.
  3. Add 1 teaspoon of olive oil to the boiling water to prevent lasagna sheets from sticking. Drain and separate the sheets to cool.
  4. In an 8x12-inch baking pan that is at least 2 inches high, grease pan with butter.
  5. Line pan with a layer of lasagna, spread half the cheese mixture over the pasta, top with leftover beef stew that is at room temperature.
  6. Lay a second layer of pasta and use the remaining cheese mixture with the beef stew.
  7. Lay a third layer of pasta sheets and top with béchamel sauce and sprinkle with 1/2 cup Parmesan cheese.
  8. Bake uncovered in 350° oven for 35 minutes until top is golden brown. Let lasagna stand for 10 to 15 minutes before serving.

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