BEEF MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 2h55m
Yield 10-12 Servings
Number Of Ingredients 19
Steps:
- For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and ¼ teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
- Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and ½ teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
- For the bechamel: Meanwhile, preheat the oven to 350°F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
- To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1½ cups each of the meat sauce and the bechamel and sprinkle with ¼ cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with ½ cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.
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Simon Joseph
[email protected]I'm not a fan of mushrooms, but I still enjoyed this lasagna. The beef and cheese were delicious.
Lucas Hill
[email protected]This is my go-to lasagna recipe. It's always a hit with my family and friends.
Suxo
[email protected]I made this lasagna for a potluck and it was a huge hit. Everyone loved it!
Md Manik Manik
[email protected]This lasagna was a bit too heavy for my taste, but it was still good.
Gabrielle Butler
[email protected]I'm not a huge fan of lasagna, but this one was pretty good. The meat sauce was flavorful and the cheese was gooey.
Mattison
[email protected]This was the best lasagna I've ever had! The beef and mushrooms were cooked to perfection and the cheese was melted and bubbly.
Niel Neethling
[email protected]I followed the recipe exactly and the lasagna turned out perfectly. It was cheesy, gooey, and delicious.
Ernestina Boye
[email protected]The lasagna was a bit dry, but the flavor was good.
Deepak Gurung
[email protected]This lasagna was a bit too salty for my taste, but overall it was still a good dish.
Umair Samoon
[email protected]I've made this lasagna several times and it's always a crowd-pleaser. The combination of beef, mushrooms, and cheese is irresistible.
Andrew Egbe
[email protected]Perfect comfort food for a cold night. The beef and mushroom filling was hearty and flavorful.
Susan Maken
[email protected]5 stars! This lasagna is now a staple in our household. We love the rich, savory flavor and the crispy cheese topping.
FATIMA Omarie
[email protected]This was my first time making lasagna and it turned out great! The instructions were clear and easy to follow.
Audry H
[email protected]Easy to follow recipe that turned out delicious! I added some extra garlic and oregano and it was perfect.
Noman Hadder
[email protected]This lasagna was a hit with my family. The flavors of the beef and mushrooms were perfectly balanced and the cheese was gooey and delicious. I will definitely be making this again!