Beef and Mushroom Lasagna Recipe

Method

1. Heat oil in a large pan over medium heat. Add chopped onion, carrot, and mushroom. Cook vegetables until soft (10 minutes).
2. Add ground beef and cook until browned, breaking it up with a spoon.
3. Stir in tomato puree, oregano, basil, thyme, salt, and pepper. Simmer sauce for 20 minutes, stirring occasionally.
4. Stir in fresh parsley and remove from heat.
5. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a smooth paste.
6. Gradually whisk in milk, ensuring no lumps. Cook, whisking constantly, until sauce thickens (5-7 minutes). Season with salt, pepper, and nutmeg. Remove from heat.
7. Preheat oven to 375°F (190°C). Cook lasagna sheets according to package instructions until al dente. Drain and set aside.
8. In a deep pan or baking sheet, spread a thin layer of meat sauce on the bottom. Top with a layer of lasagna sheets.
9. Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce. Sprinkle with a portion of shredded mozzarella cheese.
10. Repeat layers until all ingredients are used, finishing with a layer of béchamel sauce and a final sprinkling of mozzarella cheese.
11. Cover the baking dish and bake for 25 minutes in the preheated oven.
12. Remove foil or lid and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
13. Let lasagna sit for 10 minutes before serving.
14. Garnish with extra chopped parsley (optional). Serve hot and enjoy!