Beef And Mushroom Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0F. 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.
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.
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.
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.