A recipe is a story that ends
with a good meal
The secret ingredients is always cheese
Beef & Mushroom Lasagna
Happy Valley Dairy Holiday Cheese Dish Champion lasagna for Christmas and New Year, made with creamy Happy Valley Dairy Mozzarella and finished with a sprinkle of Happy Valley Dairy Parmesan cheese.
Total Time
105 minutes
Prep Time
35 minutes
Cook Time
70 minutes
Ingredients
- Meat Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 500 gm beef mince
- 200 gm mushrooms, finely chopped
- 2 tbsp tomato paste
- 1 can (400 g) crushed tomatoes with basil and oregano
- Salt & black pepper, to taste
- Béchamel Sauce (Easy Version)
- 40 gm unsalted butter
- 40 gm plain flour
- 600 ml milk (warm)
- Pinch of nutmeg (optional but chef-like)
- 50 gm grated parmesan
- Assembly
- Large instant lasagna sheets (oven ready / no-boil type)
- 240 gm shredded mozzarella
- Extra parmesan for topping
Instructions:
Beef & Mushroom Sauce
1. Heat olive oil in a pan.
2. Cook onion until soft, then add garlic and stir until fragrant.
3. Add beef mince and cook until browned.
4. Add mushrooms and cook until the liquid dries up.
5. Stir in tomato paste, crushed tomatoes, salt & pepper.
6. Simmer 10–15 minutes until thick.
Easy Creamy White Sauce
1. Melt butter in a saucepan.
2. Add flour and whisk for 1 minute.
3. Slowly pour in warm milk, whisking constantly.
4. Cook until smooth and thick.
5. Season with nutmeg and parmesan. Turn off the heat.
Assemble
1. Preheat oven to 180°C (fan).
2. Spread a thin layer of meat sauce in the baking dish (Recommended size: 2L baking dish or 25 x 21 x 6 cm)
3. Add lasagna sheets, meat sauce, white sauce, then mozzarella.
4. Repeat layers until finished.
5. Top with white sauce, mozzarella and parmesan.
Bake
1. Cover with foil for 30 minutes
2. Remove foil, bake for 15 minutes until golden
3. Rest 10 minutes before slicing.
