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1
Preheat the oven to 350u00b0F. Lightly grease a medium baking dish.
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2
Heat the oil in a large skillet on high heat. Saute the onion and garlic for 1-2 mins, until tender. Add the ground beef and brown well for 4-5 mins, breaking up the lumps with the back of a spoon as it browns. Add the mushrooms and cook, stirring, for 3 mins. Stir in the tomatoes and wine. Bring to a boil. Reduce the heat to low and simmer for 8-10 mins until thickened. Season to taste.
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3
For the bechamel sauce, melt the butter in a saucepan on medium heat. Add the flour, and cook, stirring, for 1 min. Remove from the heat. Gradually stir in the milk until smooth. Return to the heat and cook, stirring, until the sauce boils and thickens. Simmer for 3 mins. Season to taste.
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4
Mix the cheeses in a bowl. To assemble the lasagne, spread 2-3 tbsp of the meat sauce over the bottom of the baking dish. Place a layer of lasagne pasta in the bottom of the dish, cutting to fit. Top with 1/2 of the remaining meat sauce, spreading to the edges. Drizzle with 1/2 of the bechamel sauce. Sprinkle with a 1/3 of the cheese mixture. Repeat the layers, finishing with a layer of pasta.
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5
Whisk the cream and egg in a bowl. Add remaining cheese mixture. Season to taste. Pour over the lasagne.
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6
Bake for 30-35 mins. Let stand for 5 mins. Serve with salad.
