Beef and mushroom lasagne
- ⏱ 2 hours 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A layered lasagne of beef and bacon ragu, mixed mushrooms, béchamel, pasta, and Parmesan.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Beef and mushroom l...
0/0
COOK 1COOK 2
1Chop the onions
Finely chop the onions
2Dice the bacon
3Plate and serve
+ 29 more steps in the app
Beef and mushroom l...
0/0
COOK 2COOK 1
1Chop the onions
2Dice the bacon
Dice the bacon rashers
3Plate and serve
+ 29 more steps in the app
Ingredients
- 1 packet lasagne pasta
- 50 g Parmesan
- 2 tbsp oil
- 2 onions (finely chopped)
- 700 g beef mince
- 6 bacon rashers (diced)
- 3 tin chopped tomatoes
- 1 bay leaf
- 250 ml red wine
- 70 g butter
- 50 g plain flour
- 500 ml milk
- 200 g chestnut mushrooms (sliced)
- 100 g button mushrooms (sliced)
- 100 g girolles (sliced)
- 1 handful porcini mushrooms
- 6 sage leaves
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onions COOK 2
- Finely chop the onions
2. Dice the bacon COOK 1
- Dice the bacon rashers
3. Brown the meat COOK 1
- In a large saucepan, cook the beef mince and bacon rashers until the beef mince is browned
- Remove them from the pan and set aside
4. Slice the mushrooms COOK 2
- Slice the chestnut mushrooms, button mushrooms, and girolles
5. Rehydrate the porcini COOK 2
- Pour boiling water onto the porcini mushrooms and allow them to rehydrate for 20 minutes
6. Cook the mushrooms COOK 2
- In a frying pan, heat 2 tbsp of oil and cook the girolles, button mushrooms, and chestnut mushrooms until soft
- Add the sage leaves, cook a few minutes more, set aside
7. Start the ragu COOK 1
- In the large saucepan, heat 2 tbsp of oil and cook the onions until soft but not coloured
- Add back the meat
- Splash in the wine and cook for 10 minutes or so, stirring occasionally
- Add the chopped tomatoes, bay leaf, and some salt and pepper
🤝 Cook 2 hands over the onions.
8. Make the roux COOK 2
- In a saucepan, melt the butter and add the plain flour
- Cook, stirring all the time, until the flour mixture is a golden sandy colour
🤝 Cook 1 hands the saucepan to Cook 2.
9. Simmer the ragu COOK 1
- Cover the large saucepan and cook for around 1 hour, stirring every now and
- Remove the lid and cook for another half an hour or so, until the ragu has thickened
10. Combine the mushrooms COOK 2
- Drain the porcini mushrooms, reserving the water
- Add the water to the ragu sauce, chop the porcini mushrooms, and add them to the other mushrooms
🤝 Cook 1 hands over the ragu.
11. Thicken the béchamel COOK 2
- In a separate saucepan, heat the milk until almost boiling
- Add it, a ladleful at a time, into the flour and butter mixture, whisking until smooth with each addition, Do this until all the milk is added
- Bring the sauce to the boil and cook for around 5 minutes or so, until the sauce has thickened
- Season with salt and pepper
- Add the mushrooms and set aside
12. Preheat the oven COOK 2
- Preheat the oven to 180°C/gas mark 4
13. Assemble the lasagne COOK 1
- In a baking dish, add a layer of ragu
- Add a layer of lasagne pasta
- Spread over a very scant layer of mushroom béchamel, another layer of lasagne pasta, another of ragu
- In the baking dish, add another very scant layer of béchamel, lasagne pasta
- Continue repeating these steps until you get to the top, On the final layer of lasagne pasta, add the remaining béchamel so that you have a nice thick layer
- Grate the Parmesan cheese on top
🤝 Cook 2 hands over the béchamel.
14. Bake the lasagne COOK 1
- Bake for 30-40 minutes until golden and bubbling
15. Plate and serve BOTH
- Serve with a green salad dressed with a sharp vinaigrette
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