Just a Little More: Beef Brisket Lasagne


Just a little bit more…

Is what you will repeatedly say to yourself after your first bite of this beef brisket lasagne. I guess I won’t deny the fact that I did just that as I scooped yet another spoonful of lasagne onto my empty plate. This lasagne uses tender shredded beef brisket that was braised in red wine, beef stock and tomato puree for 4 hours and a white sauce made from milk, butter, and melted parmesan cheese.

Beef Brisket Lasagna

Beef Brisket Lasagne


  • 3lb beef brisket, trimmed (can leave a little bit of fat on), and cut into 4 pieces
  • salt and pepper
  • all purpose flour, for dusting
  • 2 tbsp of olive oil
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • 2 cups of dry red wine
  • 1 10.5oz can of beef stock
  • 1 28-oz tomato puree (I use Muir Glen’s canned tomato puree)
  • 3 sprigs of rosemary
  • 4 bay leaves
  • 1 tbsp of brown sugar
  • 12 lasagne sheets (the kind that needs to be boiled)
  • 1/2 cup shredded mozzarella cheese

Cheese Sauce

  • 1/2 stick of butter (60g)
  • 1/4 cup all purpose flour
  • 3 cups of 2% or whole milk
  • 1 cup of grated parmesan cheese


  1. Preheat oven to 300F. Heat 1 tbsp of oil in a large dutch oven over high heat. Sprinkle beef pieces with salt and pepper and dust with flour. Add beef to pot (fat side down first) and cook for about 3 minutes on each side until browned. Remove beef and set aside.
  2. Add onions and garlic and cook for 5 minutes.
  3. Return beef to pot and add wine, beef stock, tomato puree, rosemary, bay leaves, sugar, salt and pepper. Cover with lid and roast for 4 hours in the oven. When beef is done, shred beef with a fork in pot then mix shredded beef with sauce in pot. Set aside.
  4. Bring a pot of water to a boil over high heat. Add lasagne sheets and cook based on package instructions. Drain and rinse with cold water to avoid sticking.
  5. Preheat over to 400F.
  6. To make the cheese sauce, melt the butter and add flour for 1 minute while whisking. Once paste forms, gradually add in milk and let it thicken. Add parmesan, salt and pepper to combine and set aside.
  7. Place 4 sheets on the bottom of a 2.8/3 Liter shallow baking dish. Spread half of the brisket over the sheets. Add 1/3 of the sauce over the beef, then add another layer of lasagne sheets. Repeat this one more time then top with remaining cheese sauce.
  8. Bake, uncovered, for 30 minutes. Remove from oven and devour.

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