Mushroom Beef Lasagne Recipe
Lasagne, an iconic dish known for its layered delight, has been a staple in many households for generations.
While the classic lasagne holds a special place in our hearts, experimenting with flavors and ingredients can lead to discovering a new favorite version.
In this article, we introduce a harmonious blend of earthy portobello mushrooms and savory beef mince, marrying traditional flavors with a contemporary twist.
Our Mushroom Beef Lasagne is not just about taste; it's a culinary journey where textures and aromas entwine, promising a gastronomic experience like no other.
350g Pioppino mushrooms, finely diced
- 150g beef mince
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 2 tbsp tomato paste
- 2 cups passata
- 1 cup beef stock
- 40g butter
- ¼ cup plain flour
- 2 ½ cups milk
- 1 tbsp Dijon mustard
- 2 cups grated cheese (divided)
- Instant lasagne sheets (as needed)
Preheat the Oven:
Begin by preheating your oven to 180℃ (350°F). Lightly grease a large ceramic baking dish with a bit of olive oil or non-stick spray.
Prepare the Mushroom-Beef Mixture:
In a spacious frying pan, warm the olive oil over medium heat. Once hot, introduce the finely diced onion, carrot, and celery.
Sauté until the vegetables turn tender, taking about 2-3 minutes. Incorporate the beef mince into the pan and cook until fully browned.
Follow with the diced mushrooms, cooking for an additional 3-4 minutes or until they've softened.
Develop the Sauce:
Incorporate the tomato paste into the beef and vegetable mixture, ensuring it's uniformly distributed. Introduce the passata and beef stock next.
Once the mixture reaches a boil, lower the heat, allowing it to simmer uncovered for approximately 10 minutes. Season with salt and pepper according to preference.
Craft the Béchamel Sauce:
While the beef-mushroom sauce is developing, direct your attention to the béchamel. In a medium saucepan, melt the butter over moderate heat.
Introduce the flour, stirring persistently to avoid lumps, and cook until the roux (butter and flour mixture) starts to foam lightly.
Gradually pour in the milk, continuously stirring to ensure a smooth consistency. Keep stirring until the béchamel thickens, becoming reminiscent of a thick cream.
Once achieved, remove from the heat and integrate the Dijon mustard and one cup of the grated cheese.
Assemble the Lasagne:
Initiate the layering by spreading a good amount of the beef and mushroom sauce on the base of your prepped dish.
Overlay with lasagne sheets.
Smother this layer with a generous portion of béchamel sauce, then lightly sprinkle some of the remaining cheese.
Replicate this sequence for 2-3 more layers, ensuring the topmost layer is béchamel generously crowned with cheese.
Cover your lasagne assembly with aluminum foil and usher it into the preheated oven. Bake for 40 minutes.
Following this, remove the foil and bake for another 20 minutes. The goal is a bubbly, golden top.
Rest and Serve:
Once baked to perfection, remove the lasagne from the oven and allow it a 10-minute rest. This settling time aids in more cohesive serving slices. Thereafter, slice into your desired portions and serve piping hot.
This lasagne radiates perfection when accompanied by a crisp green salad, garlicky bread, or roasted seasonal vegetables. For a wine pairing, consider a refreshing red, such as a Merlot or Pinot Noir.
- Mushroom Variety: While the recipe suggests portobello mushrooms, feel free to experiment with other types like shiitake or cremini for varied flavors and textures.
- Cheese Choices: The type of cheese used can greatly influence the flavor profile. Consider using a mix of mozzarella for meltiness, parmesan for sharpness, or even a smoked gouda for a unique twist.
- Lasagne Sheets: For those who prefer a more authentic touch, fresh homemade lasagne sheets can be used in place of instant ones. Remember, fresh sheets might reduce the overall baking time.
- Béchamel Thickness: The consistency of the béchamel is crucial. If it's too thick, it can make the lasagne dry; too thin, and it might not set properly. Aim for a creamy, pourable consistency.
- Resting Time: Don't skip the resting time after baking. This allows the lasagne layers to set, making it easier to slice and ensuring that the flavors meld together beautifully.
- Freezing & Reheating: This Mushroom Beef Lasagne freezes exceptionally well. If planning for later use, consider preparing it in smaller containers. When ready to enjoy, reheat in the oven for best results.
Our journey through the delightful layers of the Mushroom Beef Lasagne has come to an end, but the adventure on your taste buds is just beginning.
Whether it's a special occasion or a simple family dinner, this lasagne is sure to elevate the dining experience.
The richness of the beef, the earthiness of the mushrooms, and the creamy béchamel come together in a symphony of flavors, making every bite memorable.
As you venture into recreating this dish, remember that the essence of good food lies not just in the ingredients but in the love and passion with which it's made. Happy cooking!
- per serving
- 6 grams
- 450 milligrams
- 40 grams
- 25 grams
- 70 milligrams
- 20 grams