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ACHETER MAINTENANT | LIVRAISON GRATUITE POUR LES COMMANDES DE PLUS DE 99

Beef and Mushroom Lasagna Recipe

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Prep Time : 00h 30
Cooking Time : 01h 30
Servings Number : 6 people

Ingredients

  • 12 lasagna sheets
  • 2 tablespoons oil
  • 1 large white onion, finely chopped
  • 2 medium carrots, finely chopped
  • 500g mushrooms, sliced
  • 500g ground beef
  • 400g tomato puree
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Béchamel Sauce:
  • 4 cups milk
  • 4 tablespoons flour
  • 4 tablespoons butter
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • Assembly:
  • 2 cups shredded mozzarella cheese

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!