Bolognese Lasagna with Mushrooms

Name: Bolognese Lasagna with Mushrooms
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g ground beef; 200 g mushrooms (sliced); 1 medium onion (finely chopped); 2 cloves garlic (minced); 400 g canned tomatoes (diced); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 cup beef broth; 2 tbsp olive oil; Salt and pepper (to taste); 60 g butter; 60 g all-purpose flour; 750 ml milk; Pinch nutmeg (grated); Salt and pepper (to taste); 300 g lasagna sheets (fresh or no-boil); 200 g mozzarella cheese (grated); 100 g Parmesan cheese (grated)

100 min 8 servings Medium

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Bolognese Lasagna with Mushrooms

Savour the rich and comforting flavours of Bolognese lasagna, enhanced with earthy mushrooms.

Prep

30 min

Cook

60 min

Total

100 min

Servings

Difficulty

Medium

Lasagna is the ultimate comfort food, with its layers of pasta, sauce, and cheese all baked to perfection. This Bolognese lasagna takes the classic Italian favourite to new heights by incorporating mushrooms, adding an earthy depth to the rich meat sauce. Mushrooms not only enhance the flavour profile but also add a delightful texture that complements the tender pasta and creamy béchamel sauce. Whether you're making it for a family dinner or a special occasion, this lasagna is sure to impress with its hearty and satisfying layers.

Ingredients

Servings

Bolognese Sauce

Béchamel Sauce

Lasagna Assembly

Instructions

Prepare the Bolognese sauce

In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Add ground beef, cook until browned. Stir in mushrooms, cook for 5 minutes. Add canned tomatoes, tomato paste, oregano, basil, and beef broth. Simmer for 30 minutes, season with salt and pepper.

Pro tip: Use a wooden spoon to break up the ground beef while cooking.

Make the béchamel sauce

In a saucepan, melt butter over medium heat. Stir in flour, cook for 1 minute. Slowly whisk in milk, stirring constantly until thickened. Season with nutmeg, salt, and pepper.

Pro tip: Ensure there are no lumps by whisking continuously.

Preheat the oven

Preheat your oven to 180°C (350°F).

Assemble the lasagna

In a 9x13 inch (23x33 cm) baking dish, spread a thin layer of béchamel sauce. Place a layer of lasagna sheets, followed by Bolognese sauce, béchamel, mozzarella, and Parmesan. Repeat layers, finishing with béchamel and cheese on top.

Pro tip: Overlap the pasta sheets slightly to cover the entire dish.

Bake the lasagna

Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Pro tip: Let the lasagna rest for 10 minutes before serving.

Serve the lasagna

Cut into slices and serve warm with your favourite sides.

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Tips & Tricks

<ul><li>Use fresh lasagna sheets for a quicker assembly.</li><li>Enhance the sauce with a splash of red wine for depth.</li><li>For a vegetarian twist, use lentils instead of meat.</li><li>Let the lasagna rest before cutting for cleaner slices.</li></ul>

Serving Suggestions

Serve this Bolognese lasagna with a simple green salad and a loaf of crusty bread for a complete meal. Pair it with a robust red wine like Chianti or a full-bodied Merlot to complement the rich flavours. This lasagna can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in the oven at 180°C (350°F) until warmed through. For longer storage, freeze the assembled, unbaked lasagna for up to 3 months, and bake it directly from frozen, adding extra time as needed.