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. 😀

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 continually 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 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.
  8. Preheat the oven to 180°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.