Hearty Lasagne

• 2 tbsp olive oil
• 1 None onion, peeled and finely chopped
• 2 cloves garlic, crushed
• 1 lb ground beef
• 5 oz button mushrooms, sliced
• 1 can (15 oz) diced tomatoes
• 1/2 cup red wine
• 1 tbsp chopped parsley
• 1 pkg (12 oz) fresh lasagne sheets
• 1/2 cup grated Cheddar cheese
• 1/2 cup finely grated Parmesan cheese
• 3/4 cup heavy cream
• 1 None egg
• None None Salad, to serve
• None None FOR THE WHITE SAUCE
• 4 tbsp (1/2 stick) butter
• 2 tbsp flour
• 2 cups milk

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. Cook for 4-5 mins until browned, breaking up any lumps with the back of a spoon. Add the mushrooms and cook, stirring, for 3 mins.
3. Add the tomatoes and wine. Bring to a boil. Reduce the heat to low; simmer for 8-10 mins. Add the parsley and season to taste.
4. For the white sauce, melt the butter in a medium saucepan on medium heat. Add the flour. Cook, stirring, for 1 min. Remove from the heat. Blend 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.
5. Place 1 lasagne sheet in the prepared dish, cutting to fit. Top with half the beef mixture then half of the white sauce. Combine the cheeses and sprinkle a quarter over the white sauce.
6. Repeat the layers, finishing with a lasagne sheet.
7. Whisk the cream and egg in a small bowl. Season to taste. Pour over the last lasagne sheet. Sprinkle with remaining combined cheese.
8. Bake for 30-35 mins until golden and tender. Let stand for 5 mins, then serve with salad.

olive oil, onion, garlic, ground beef, button mushrooms, tomatoes, red wine, parsley, lasagne sheets, cheddar cheese, parmesan cheese, heavy cream, egg, salad, white sauce, butter, flour, milk

Taken from recipes-plus.com/api/v2.0/recipes/34592 (may not work)