Beef Lasagne

• 2 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 lb ground beef
• 5 oz button mushrooms, chopped
• 1 can (14 oz) diced tomatoes
• 1/2 cup red wine
• 4 tbsp (1/2 stick) butter
• 2 tbsp flour
• 2 cups milk
• 1/2 cup grated mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• 1 pkg fresh lasagne pasta
• 3/4 cup heavy cream
• 1 None egg
• None None Salad, to serve

1. Preheat the oven to 350u0b0F. Lightly grease a medium baking dish.
2. Heat the oil in a large skillet on high heat. Saute the onion and garlic for 1-2 mins, until tender. Add the ground beef and brown well for 4-5 mins, breaking up the lumps with the back of a spoon as it browns. Add the mushrooms and cook, stirring, for 3 mins. Stir in the tomatoes and wine. Bring to a boil. Reduce the heat to low and simmer for 8-10 mins until thickened. Season to taste.
3. For the bechamel sauce, melt the butter in a saucepan on medium heat. Add the flour, and cook, stirring, for 1 min. Remove from the heat. Gradually stir in the milk until smooth. Return to the heat and cook, stirring, until the sauce boils and thickens. Simmer for 3 mins. Season to taste.
4. Mix the cheeses in a bowl. To assemble the lasagne, spread 2-3 tbsp of the meat sauce over the bottom of the baking dish. Place a layer of lasagne pasta in the bottom of the dish, cutting to fit. Top with 1/2 of the remaining meat sauce, spreading to the edges. Drizzle with 1/2 of the bechamel sauce. Sprinkle with a 1/3 of the cheese mixture. Repeat the layers, finishing with a layer of pasta.
5. Whisk the cream and egg in a bowl. Add remaining cheese mixture. Season to taste. Pour over the lasagne.
6. Bake for 30-35 mins. Let stand for 5 mins. Serve with salad.

olive oil, onion, garlic, ground beef, button mushrooms, tomatoes, red wine, butter, flour, milk, mozzarella cheese, parmesan cheese, pasta, heavy cream, egg, salad

Taken from recipes-plus.com/api/v2.0/recipes/24338 (may not work)