Beef And Mushroom Lasagna Recipe

Name: Beef And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat and Mushroom Sauce; 5 tablespoons extra-virgin olive oil; 1 lb white button mushrooms, cleaned and sliced 1/4 inch thick (can use 1 lb cremini in place of white button mushrooms); 1 teaspoon chopped fresh thyme; kosher salt & freshly ground black pepper; 1 1/4 lbs ground beef; 1 small onion, minced (about 1/2 cup); 1 tablespoon chopped fresh rosemary; 1 teaspoon dried oregano; 7 garlic cloves, sliced; 3/4 cup red wine; two 28-ounce cans plum tomato, crushed with the hands; Bechamel Sauce; 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 5 cups whole milk; 1 pinch ground nutmeg; butter, for the lasagna dish; one 9-ounce box dry no-boil lasagna noodles; 1 1/4 cups grated parmesan cheese

Servings: persons

Meat and Mushroom Sauce
5 tablespoons extra-virgin olive oil
1 lb white button mushrooms, cleaned and sliced 1/4 inch thick (can use 1 lb cremini in place of white button mushrooms)
1 teaspoon chopped fresh thyme
kosher salt & freshly ground black pepper
1 1/4 lbs ground beef
1 small onion, minced (about 1/2 cup)
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
7 garlic cloves, sliced
3/4 cup red wine
two 28-ounce cans plum tomato, crushed with the hands
Bechamel Sauce
6 tablespoons unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
1 pinch ground nutmeg
butter, for the lasagna dish
one 9-ounce box dry no-boil lasagna noodles
1 1/4 cups grated parmesan cheese

1
For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
2
Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
3
For the bechamel: Meanwhile, preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
4
To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1 1/2 cups each of the meat sauce and the bechamel and sprinkle with 1/4 cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with 1/2 cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.

1354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Meat and Mushroom Sauce, 5 tablespoons extra-virgin olive oil, 1 lb white button mushrooms, cleaned and sliced 1/4 inch thick (can use 1 lb cremini in place of white button mushrooms), 1 teaspoon chopped fresh thyme, and more.

Yes, Beef And Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions