About the recipe: Beef gravy Lasagna consists of Lasagna pasta sheets layered with ground beef, steak, 3 different types of cheeses and rich beef brown gravy sauce. No tomatoes are added.
12 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds ground beef chuck
1 pound thinly sliced beef chuck steak or chopped beef chuck roast
All-purpose flour
Vegetable or canola oil
Salted butter
Better than bouillon beef base
1 pound Provolone cheese
1 pound Mozzarella cheese
Shredded parmesan cheese
Seasonings
1 yellow onion
Green bell pepper
Garlic
Fresh parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Dried thyme
Tools
Cheese shredder
10 by 13-inch-deep dish glass pan
Plastic wrap or parchment paper
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, half of a green bell pepper, and a small amount of fresh parsley until mined. Press 3 cloves of garlic with a garlic press. Rinse off the green bell pepper and the parsley before chopping.
Mozzarella cheese
Step 2- Shred two 8-ounce packages mozzarella cheese. Once you’re finish shredding the cheeses place into fridge.
Beef chuck steak
Step 3- Rinse off beef chuck steak off with cold water. Place the beef chuck steak into a medium-sized bowl. Add 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, and 1/2 teaspoon chef Paul’s poultry magic. Coat the seasonings onto the steak pieces with your hands.
Beef stock mixture
Step 4- Add 4 teaspoons of better than bouillon beef base to 1 cup hot water. Stir with a whisk until the beef base has dissolved into the water.
Cooking the beef chuck steak |Making the Beef stock
Preheat fire to medium heat.
Step 5- Lightly spread salted butter into a heated 8-quart pot. Add 1/2 cup chopped yellow onion and 1/2 cup chopped green bell pepper. Stir all ingredients together. Let sauté for 3 to 4 minutes.
Step 6- Add cut beef chuck steak or cut beef chuck roast and 1/4 teaspoon dried thyme. Stir all ingredients together. Let sauté for 8 minutes. Add 1 cup of the beef stock mixture and 6 cups water. Stir all ingredients together. Let simmer for 1 hour. Once done turn your fire off and let the mixture cool for 10 to 15 minutes.
Step 7- Pour the cooked beef steak and the beef stock into a mesh strainer with a stainless-steel bowl underneath it. Stir the beef steak while it’s in the mesh strainer to allow the beef stock to drain into the bowl. Set the mesh strainer with the beef steak in it aside. Once done you should have 4 and 1/2 cups beef stock left over.
Cooking the ground beef
Preheat fire to medium heat.
Step 8- Add 2 pounds ground beef chuck into a heated large saucepan. Stir all ingredients together. Let sauté for 10 to 15 minutes. Once the cooking process is complete, let cool for 10 to 15 minutes. Add the mixture into mesh strainer with shallow bowl underneath it. Stir the ground beef to allow the pan juices to drain into the shallow bowl.
Blending the ground beef and the ground chuck steak
Step 9- Add the cooked ground beef and the ground beef chuck steak into a large food processor. Pulse 12 to 15 times.
Making the gravy base
Preheat fire to medium heat.
Step 10- Add 1/3 cup oil or pan drippings from the ground beef into a heated large 8-quart pot. Let get hot for 30 seconds. Add 1/2 cup all-purpose flour. Stir continuously for 6 to 8 minutes or until the roux is a brown color. Add 1/2 cup chopped yellow onion and 1/2 cup chopped green bell pepper. Stir continuously for 2 minutes. Add 3 cloves pressed garlic, 4 and 1/2 cups beef stock, 3 cups water, 1/4 teaspoon dried thyme and 1 tablespoon freshly chopped parsley. Stir all ingredients together. Cover your pot partially with a lid to allow some steam to escape. Let simmer for 40 minutes.
Step 11- Add ground beef and chuck steak mixture and stir until combined. Let cool for 20 minutes.
Cooking the lasagna sheets
Preheat fire to medium heat.
Step 12- Add 1 gallon water and 2 teaspoons salt into a large pot. Stir and let the water come to a simmer. Add 12 lasagna pasta sheets. Wait 2 minutes to allow the pasta sheets to soften. After 2-minute stir. Let simmer for 7 minutes stirring occasionally.
Step 13- Add the cooked lasagna pasta sheets into a strainer and rinse the lasagna pasta sheets off with cold water. Let cool for 10 to 15 minutes.
Step 14- Line your table with a long sheet of plastic wrap or parchment paper. Add the cooked lasagna sheets on top of the plastic wrap or parchment paper.
Assembling the lasagna
Preheat oven to 375 degrees F.
Step 15- Lightly spread salted butter around the inside of your 10 by 13-inch-deep dish glass pan. Line 4 lasagna pasta sheets on the bottom of the pan. Pour the ground beef gravy mixture on top. Only add enough to cover the lasagna sheets. Lightly sprinkle parmesan cheese on top of a gravy base. Add 6 slices provolone cheese on top of the gravy base. Sprinkle shredded mozzarella cheese on top of the provolone cheese. Only add enough to cover the provolone cheese slightly.
Step 16- Add 4 lasagna pasta sheets of top of the cheeses. Pour the ground beef gravy mixture on top of the lasagna sheets. Only add enough to cover the lasagna sheets. Lightly sprinkle parmesan cheese on top of a gravy base. Add 6 slices provolone cheese on top of the gravy base. Sprinkle shredded mozzarella cheese on top of the provolone cheese. Only add enough to cover the provolone cheese slightly.
Step 17- Add 4 lasagna pasta sheets of top of the cheeses. Pour the ground beef gravy mixture on top of the lasagna sheets. Only add enough to cover the lasagna sheets. Lightly sprinkle parmesan cheese on top of a gravy base. Add 6 slices provolone cheese on top of the gravy base. Sprinkle shredded mozzarella cheese on top of the provolone cheese. Only add enough to cover the provolone cheese slightly. If you have any additional provolone cheese left add that on top. Lightly sprinkle some freshly chopped parsley on top of the cheeses.
Step 18- Place into a preheated 375-degree oven on the middle rack. Bake for 30 minutes. Once done remove the lasagna from the oven. Let the lasagna cool for 25 to 30 minutes before serving.
YouTube instructional video
