Sunday, 21 February 2016

Beef and Mushroom Lasagna

Beef and mushrooms are a great combination, especially in the form of the family favorite lasagna!

Lasagna is such a fantastic hearty comfort food meal. I've always loved the classic recipes for lasagna but sometimes I just want to do something a little bit different.

I've made this recipe a couple of times now. This time I added a sprig of rosemary to the beef and mushroom mixture and this added a lovely, subtle taste. 

I always use fresh lasagna sheets in my recipes (which can be found in the chilled section of your supermarket). However, if you prefer to use regular dried lasagna sheets you may need to increase your cooking time slightly to ensure the pasta is cooked. 

This recipe can be made ahead of time and kept in the refrigerator for a day or so before cooking. If you're cooking it straight out of the refrigerator, make sure you increase the cooking time a little.

Beef and Mushroom Lasagna

Serves 4 - 6

600 g ground beef
1 onion, diced
1 clove garlic, crushed
1 cup button mushrooms, sliced
1 420 g can cream of mushroom soup
1 sprig rosemary, leaves finely chopped
1 package fresh lasagna sheets

Cheese Sauce:

2 Tbsp butter
1/4 cup plain flour
2 cups milk
1 tsp wholegrain mustard
1 pinch ground nutmeg
3/4 cup Cheddar cheese, grated
3/4 cup Edam cheese, grated
1/2 cup Parmesan cheese, grated
salt and pepper to taste

1. Heat a small amount of oil in a large saucepan or fry pan over a medium-high heat. Fry the onion and garlic for about 3 minutes, add the mushrooms, rosemary, and beef. Fry until the beef is browned all over. Add the mushroom soup and simmer gently until thick (about 15 to 20 minutes).

2. While the beef mixture is simmering, make the cheese sauce by melting the butter in a saucepan over a medium heat, whisking in the flour, and then whisking in the milk gradually, stirring very well to ensure a lump-free sauce. Continue to stir constantly with a wooden spoon. When the mixture is thick and coats the wooden spoon, turn off the heat and add the mustard, nutmeg, and cheeses. Season to taste with salt and pepper.

3. Assemble the lasagna by placing a lasagna sheet in the bottom of a lightly greased oven proof dish, top with half of the beef mixture, a quarter of the cheese sauce, and top with another lasagna sheet. Repeat this step and then pour the remaining half of the cheese sauce over the top. Sprinkle with extra grated cheese. 

4. Bake at 200C (400F) for about 25-30 minutes, until the cheese on top is golden and the pasta sheets are cooked through.

1 comment: