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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. Cook for 4-5 mins until browned, breaking up any lumps with the back of a spoon. Add the mushrooms and cook, stirring, for 3 mins.
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3
Add the tomatoes and wine. Bring to a boil. Reduce the heat to low; simmer for 8-10 mins. Add the parsley and season to taste.
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4
For the white sauce, melt the butter in a medium saucepan on medium heat. Add the flour. Cook, stirring, for 1 min. Remove from the heat. Blend 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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5
Place 1 lasagne sheet in the prepared dish, cutting to fit. Top with half the beef mixture then half of the white sauce. Combine the cheeses and sprinkle a quarter over the white sauce.
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6
Repeat the layers, finishing with a lasagne sheet.
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7
Whisk the cream and egg in a small bowl. Season to taste. Pour over the last lasagne sheet. Sprinkle with remaining combined cheese.
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8
Bake for 30-35 mins until golden and tender. Let stand for 5 mins, then serve with salad.
