Beef and Mushroom Lasagne

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. πŸ˜€

I took this picture the day after so doesn’t look quite as glam after being reheated but the flavour was equally as scrumity!

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
30ml chutney
400g tin chopped tomatoes
125ml red wine

White Sauce (Bechamel)

80ml butter
80ml flour
3 cups milk
Salt and pepper to taste


200g flour
2 extra large eggs
1ml salt


250ml cheddar cheese grated


  1. Fry the mushroom in a little butter until tender and set aside. (Try not snack on them while preparing everything else).
  2. Fry the onion until translucent, add the mince and fry until browned.
  3. Add all the other ingredients including the mushroom and allow to simmer until reduced and thickened.
  4. For the white sauce, melt the butter a saucepan and stir in the flour to form a roux.
  5. Add the milk while stirring continuallyΒ until thickened.
  6. Add salt and pepper to taste.
  7. For the pasta, place the flour on a counter top and create a mound with a crater in the middle. Put the eggs and saltΒ  into the crater.
    Beat the eggs with a fork and gradually incorporate the flour until all the egg is incorporated into the flour.Β  The dough should be of a rough consistency, feel slightly sticky to the touch and moist.
    “Knead”Β  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.
  8. Preheat the oven to 180Β°C.
  9. Layer up all of the ingredients in a baking dish – whichever order you prefer and top with the cheese.
  10. Bake for 40 minutes.

56 thoughts on “Beef and Mushroom Lasagne

    • I love using my pasta machine – I have a “manual” one that you have to turn by hand – it’s great fun. Do you have a birthday coming up soon…start throwing a few hints. Have a great day. πŸ™‚

    • Claire making pasta is easier than you think – promise! I too was holding back but once you have done it, you kinda find excuses to keep making it for a while. Have a lovely weekend. πŸ™‚

  1. How did I miss this?!?!?
    Your lasagna looks delicious, Mandy. I especially like that you made the noodles. That takes this lasagna to an entire different level. Now we just have to get you cutting your own linguini … πŸ™‚

  2. fantastic, this is great, i was going to make lasagne today but when i went to check the ingredients i found to my horror that the teenage mouse ate the lot AND left the empty packet in there!!! So it will have to wait until after shopping day. My home made cheese will be a while yet!! c

  3. Such interesting ingredients, Mandy. The flavor had to be terrific with the chutney and cumin. I looks great reheated…the layers are perfect.

  4. Pingback: Bobby Blanc goes to Day Care | thekitchensgarden

  5. Nothing like a super fabulous lasagna! And I think it’s always better the next day… or day after. πŸ™‚ Love the addition of cumin and chutney. Yum!

  6. This does look absolutely delicious! Hope all has been well in your world. I’m still working those long 10 hour days so not much time for blogging during the summer 😦

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