Hearty lasagne

Lasagne is always a satisfying dish. A lovely slosh of red wine and the addition of mushrooms make this recipe particularly hearty. No one will go hungry tonight.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Hearty lasagne
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500 gram beef mince
  • 150 gram button mushrooms
  • 400 gram can diced tomatoes
  • 1/2 cup red wine
  • 1 tablespoon chopped parsley, to season
  • 1 packet fresh lasagne sheets
  • 1/2 cup grated tasty cheese
  • 1/2 cup finely grated parmesan
  • 3/4 cup thickened cream
  • 1 egg
  • salad, to serve.
White sauce
  • 60 gram butter
  • 2 tablespoon plain flour
  • 2 cup milk


Hearty lasagne
  • 1
    Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease a medium baking dish.
  • 2
    Heat oil in a large frying pan on high. Saute' onion and garlic for 1-2 minutes until tender. Add mince. Cook for 4-5 minutes until browned, breaking up lumps with the back of a spoon. Add mushrooms and cook, stirring, for 3 minutes.
  • 3
    Add tomatoes and wine. Bring to boil. Reduce heat and simmer for 8-10 minutes. Add parsley and season to taste.
  • 4
    To make the white sauce, melt butter in a medium pan on high. Add flour. Cook, stirring, for 1 minute. Remove from heat. Blend in milk until smooth. Return to heat. cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Season to taste.
  • 5
    Place 1 lasagne sheet in prepared dish, cutting to fit. Spoon over half mince mixture then pour half of the white sauce. Sprinkle with a quarter of the combined tasty cheese and parmesan.
  • 6
    Repeat layers, finishing with lasagne sheet.
  • 7
    In a bowl, whisk together cream and egg. Season to taste. Pour over last lasagne sheet. Sprinkle with combined remaining cheese.
  • 8
    Bake for 30-35 minutes until golden and tender. Stand for 5 minutes, then serve with salad.

More From Women's Weekly Food