Beef And Mushroom Lasagna

• 2 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 lb ground beef
• 1/3 lb mushrooms, chopped
• 1/4 cup tomato paste
• 14 oz can diced tomatoes
• 1/2 cup red wine
• 2 tbsp chopped parsley
• None None White Sauce
• 4 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1/2 cup ricotta cheese, crumbled
• 15 oz package no-boil lasagna noodles
• 2 oz Cheddar cheese, grated
• 2 oz Parmesan cheese, finely grated
• 1/2 cup heavy cream
• 1 None egg

1. Preheat oven to 375u0b0F. Lightly grease a medium baking dish. For the red sauce, heat oil in a large frying pan on high and saute onion and garlic 4-5 mins, until tender. Add beef and cook 4-5 mins, until browned, breaking up clumps with a spoon. Add mushrooms and cook, stirring, 2-3 mins. Stir in tomato paste, tomatoes and wine. Bring to a boil. Reduce heat and simmer 8-10 mins, until thickened. Add parsley and season to taste.
2. Meanwhile, for the white sauce, melt butter in a medium saucepan on high. Add flour and cook, stirring, 1 min. Remove from heat. Stir in milk. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 mins. Stir in ricotta and season to taste.
3. Place 1 layer of lasagna sheets in prepared dish. Spoon 1/2 red sauce and 1/2 white sauce on top. Sprinkle with 1/4 of the cheese. Repeat, finishing with lasagna sheets.
4. Whisk cream and egg together in a small bowl. Pour on top of final lasagna sheet layer. Sprinkle with remaining cheese. Bake 30-35 mins, until golden. Cool 5 mins before serving.

olive oil, onion, garlic, ground beef, mushrooms, tomato paste, tomatoes, red wine, parsley, white sauce, butter, flour, milk, ricotta cheese, noodles, cheddar cheese, parmesan cheese, heavy cream, egg

Taken from recipes-plus.com/api/v2.0/recipes/25031 (may not work)