Wagyu Beef Lasagna with Miso Béchamel Sauce

 

     

Wagyu Beef Lasagna with Miso Béchamel Sauce

Ingredients:

• For the Miso Béchamel Sauce:
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 cup white miso paste
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• For the Lasagna:
• 1 pound ground wagyu beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 12 lasagna noodles
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

Make the Miso Béchamel Sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in milk until smooth.
4. Bring to a simmer, stirring constantly, until thickened.
5. Stir in miso paste, nutmeg, salt, and pepper.
6. Set aside.

Make the Lasagna:

1. Brown ground wagyu beef in a large skillet over medium heat.
2. Add onion and garlic and cook until softened.
3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper.
4. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Preheat oven to 375°F (190°C).
6. Cook lasagna noodles according to package directions.
7. Drain noodles and rinse with cold water.
8. Assemble the lasagna in a 9x13 inch baking dish.
9. Spread a layer of meat sauce on the bottom of the dish.
10. Layer lasagna noodles, meat sauce, and miso béchamel sauce.
11. Repeat layers until all ingredients are used.
12. Top with mozzarella and Parmesan cheese.
13. Bake for 30-35 minutes, or until bubbly and golden brown.
14. Let the lasagna rest for 10 minutes before serving.

Nutrition Information (per serving):

• Calories: 400-500
• Fat: 20-30g
• Protein: 20-30g
• Carbohydrates: 30-40g
• Sugar: 5-10g

Tips:

• Use high-quality wagyu beef for the best flavour.
• You can substitute ground beef or ground pork for the wagyu beef.
• If you don't have miso paste, you can use soy sauce or Worcestershire sauce.
• To make the lasagna ahead of time, assemble it and refrigerate it overnight.
• Bake for an additional 10-15 minutes when reheating.