Mushroom and Beef Lasagna Casserole

  • Difficulty: Difficult
  • 2 hours and 20 minutes
  • 4 servings
Mushroom and Beef Lasagna Casserole

If you’re into hearty dishes, like this lasagna, cook a meaty and filling ground beef and mushroom mixture. Then, prepare a cheesy batter to beautifully complement the lasagna, and complete everything with a gooey Gruyere topping. It’s all baking from there.

Ingredients Needed for Mushroom and Beef Lasagna Casserole

2 tablespoons of vegetable oil
1 medium onion, minced
2 garlic cloves, crushed
1 medium carrot, diced
¾ cup canned tomatoes
8 ounces of mushrooms, chopped
1 pound ground beef
salt
pepper
½ cup red wine
2 tablespoons of tomato paste
1 teaspoon worcestershire sauce
⅓ cup tomato sauce
2 teaspoons of mixed herbs
1 ounce butter
⅔ cup flour
1 cup milk
⅔ cup parmesan, grated
4 ounces of baby spinach
3 ounces of cooked lasagna sheets (4 sheets)
⅓ cup gruyère cheese, grated

How to Cook Mushroom and Beef Lasagna Casserole

  1. Heat 1 tablespoon of vegetable oil in a skillet over low heat. Add the onion and garlic. Cook and stir until softened.
  2. Add the carrot and canned tomatoes. Stir them in. Add the mushrooms. Cook and stir for 15 minutes. Set aside.
  3. Add the remaining tablespoon of vegetable oil to a pan over medium heat. Add the ground beef and break it into smaller pieces.
  4. Cook until browned while occasionally stirring. Season with salt and pepper, add the red wine and stir them in.
  5. Add the cooked vegetable mixture and stir it in. Do the same with the tomato paste, Worcestershire sauce, and tomato sauce. Cook for 30 minutes.
  6. Season with mixed herbs, stir a little and remove from heat.
  7. Melt the butter in a saucepan over low heat. Add the flour and start whisking. Gradually add the milk while continuously whisking. Season with pepper.
  8. Add the parmesan, stir it in, then simmer for 10 minutes. Set this batter aside.
  9. Layer 2 ounces of baby spinach in an 8 x 4 x 1.5 inches (20 x 10 x 4 cm) baking dish. Add 1/2 of the ground beef mixture and evenly spread it, then add 2 lasagna sheets.
  10. Pour 1/2 of the batter over the lasagna, then layer the remaining 2 ounces of baby spinach over it. Layer the remaining ground beef, lay the other 2 lasagna sheets over it and pour over the remaining batter.
  11. Top with Gruyere cheese and bake for 50 minutes at 360⁰F/180⁰C.

Leave a Reply

Your email address will not be published. Required fields are marked *