This is by far one of the most scrumity lasagne’s I have made. It could be because I used homemade lasagne sheets, possibly I was just really craving it or maybe the combination and quantities of ingredients was just right and I am thrilled that there was sufficient leftovers for me to satisfy my taste buds for lunch 2 days running. 😀
Beef and Mushroom Lasagne
250g button mushrooms quartered
1 large onion sliced
500g beef mince
2.5ml cumin seed roughly ground in a pestle and mortar
5ml dried thyme
15ml vegetable stock powder
15ml beef stock powder
15ml Worcestershire sauce
400g tin chopped tomatoes
125ml red wine
White Sauce (Bechamel)
3 cups milk
Salt and pepper to taste
2 extra large eggs
250ml cheddar cheese grated
- Fry the mushroom in a little butter until tender and set aside. (Try not snack on them while preparing everything else).
- Fry the onion until translucent, add the mince and fry until browned.
- Add all the other ingredients including the mushroom and allow to simmer until reduced and thickened.
- For the white sauce, melt the butter a saucepan and stir in the flour to form a roux.
- Add the milk while stirring continually until thickened.
- Add salt and pepper to taste.
- For the pasta, place the flour on a counter top and create a mound with a crater in the middle. Put the eggs and salt into the crater.
Beat the eggs with a fork and gradually incorporate the flour until all the egg is incorporated into the flour. The dough should be of a rough consistency, feel slightly sticky to the touch and moist.
“Knead” the pasta until smooth.
Divide the pasta into 4 equal parts and If you don’t have a pasta machine roll out into long lasagne strips, using a rolling pin, alternatively work each quarter through your pasta machine starting on the lowest setting (1) working up to the highest setting (9) and cut each strip into 2 so you will finish with 8 strips of pasta.
- Preheat the oven to 180°C.
- Layer up all of the ingredients in a baking dish – whichever order you prefer and top with the cheese.
- Bake for 40 minutes.