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A
tasty lasagna made with beef, mushrooms, tomatoes, oregano,
basil, red wine and a combination of Parmesan and mozzarella
cheese. Ideal served with a crisp salad on the side.
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| 3
tablespoons extra
virgin olive oil |
| 1
onion—finely chopped |
| 7
oz (200g) lean ground beef |
| 7
oz (200g) sliced mushrooms (about 2 cups) |
| 2
cloves garlic—finely
chopped |
| 14
oz (420g) canned tomatoes—chopped |
| 2
tablespoons tomato paste |
| ½
cup red wine |
| 1
tablespoon finely chopped fresh basil |
| ½
teaspoon dried oregano |
| 1
teaspoon sea salt |
| ½
teaspoon freshly ground black pepper |
| 2
cups milk |
| 4
tablespoons cornstarch (cornflour) |
| ½
cup grated mozzarella cheese |
| ½
cup grated Parmesan cheese |
| ½
teaspoon salt |
| 8
oz (240g) lasagna sheets |
PREHEAT
the oven to 200°C/400°F. HEAT the oil in a large frying
pan over a medium heat and cook the onion for 5 minutes, stirring
occasionally. ADD the ground beef, mushrooms and garlic and
cook for 3 minutes, stirring occasionally, until the mince browns
evenly. ADD the red wine, tomatoes, tomato paste, basil, oregano,
salt and pepper and simmer, covered, for 10 minutes while you
make the cheese sauce. HEAT 1 ¾ cups of the milk in a
saucepan over a medium-high heat until almost boiling. MIX together
the remaining ¼ cup of milk with the cornstarch until
well combined. STIR the cornstarch mixture into the hot milk
in the saucepan and continue stirring until thick and creamy.
STIR in the grated cheeses and salt until well combined. SPOON
a little of the meat sauce into the bottom of a baking dish
and top with lasagna sheets. SPOON some more meat sauce on top,
then some of the creamy cheese sauce, then top with lasagna
sheets. REPEAT the layers until both sauces and pasta are used
up, finishing with a layer of cheese sauce on top. BAKE for
30 minutes, then remove from the oven and let stand for 10 minutes.
CUT the lasagna into pieces and sprinkle with a little freshly
ground black pepper to serve.
Variation:
To make a meatless lasagna, use textured vegetable protein
(TVP) to replace the usual ground beef (the mushrooms also
add their own unique meatiness.) You can use Cheddar cheese
instead of mozzarella in the cheese sauce.
Tips:
This recipe makes a generous lasagna which can be assembled
up to 1 day ahead and kept, covered, in the fridge until you're
ready to bake and serve. Leftovers freeze well.
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