Mushroom and Beef Lasagne

Mushroom and Beef Lasagne

SERVES: 4-6 | PREP TIME: 15 min | COOK TIME: 60-80 min

This hearty lasagne is worth taking the time to create all the delicious different layers and can be prepared in advance to pop in the oven later for a comforting dinner.

Mushroom Lasagne


380g minced beef
300g mushrooms
1 medium onion or 1 leek
2 cloves garlic
80g spinach
100ml beef stock
100ml passata
1 teaspoon dried oregano
1-2 tablespoons oil
Salt and pepper
6-8 sheets lasagne
1 heaped tablespoon each of flour and butter
500ml milk
150g grated cheddar / mozzarella cheese


1. Prep your ingredients:

  • Pre heat your oven to 200 degrees/180 for a fan oven
  • Dice the onion or slice the leek into half moons and crush the garlic
  • Wash and slice the mushrooms leaving them fairly chunky
  • Wash and tear the spinach roughly

2. Cook the mushrooms with tablespoon of oil for about 4 minutes, seasoning with salt, pepper, and oregano. Once browned, set aside. Add another tablespoon of oil to the pan and soften the onion/leek and garlic for 3-4 minutes. Then add the minced beef and break up with a wooden spoon until it is browned. Season with salt and pepper, add the stock and passata, simmer on low heat for 15-20 minutes.

3. For the bechamel sauce, melt the butter in a saucepan and stir in the flour to make a thick paste. Keep the heat low and slowly add the milk. Add salt and pepper and the bay leaf. Stir continuously until the sauce has thickened and is smooth.

4. Take the mince sauce off the heat and leave to cool. In an ovenproof dish, layer with mince at the bottom, then mushroom, then spinach, 3-4 lasagne sheets, then a handful of grated cheese and finally the bechamel sauce. Repeat the layers finishing with the bechamel sauce and top with the grated cheese.

5. Bake for 30 minutes until it’s bubbling around the edges and the cheese is crispy.

6. Leave to rest for 10-15 minutes then serve and enjoy with a green salad.