We know there’s nothing worse for a household cook than being stuck in a mid-week meal rut, which is why we’re here to add some va va voom to your Monday to Friday dinner times with our latest Beef and Portabella Mushroom lasagne recipe from Waitrose.
Creamy bechamel sauce, tangy melted cheese and a rich beef and mushroom filling are just some of the tempting flavour features of this classic dish – team that with a shopping list of quality made, delicious Waitrose products and you’ve got yourself a restaurant worthy meal ready in under an hour. Bish, bash, BOSH.
To make this recipe springtime appropriate, we like to serve portions with a zesty, lightly-dressed side salad – albeit, a freshly baked baguette works as a tasty flavour sponge too.
So if you’ve had a go at making this Beef and Portabella Mushroom lasagne for your loved ones, be sure to tag us in your photos using #BritishHappiness.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Butter for greasing
2 tbsp olive oil
275g Portabella Mushrooms, sliced
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
400g pack Waitrose Aberdeen Angus Beef Mince 10% Fat
1 x 28g Knorr Beef Stock Pot
300g pack essential Waitrose Fresh Lasagne Sheets
350g tub fresh Waitrose Four Cheese Sauce
1 tbsp grated Parmigiano Reggiano
1. Preheat the oven to 190ºC, gas mark 5 and butter a medium-sized baking dish. Heat 1 tbsp of the oil in a large frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, then remove from the pan and set aside. Add the remaining oil to the pan and fry the onion and carrot for 3–4 minutes, then add the crushed garlic and fry for another minute.
2. Add the beef mince, stirring over a medium-high heat for 3–4 minutes until browned, then add the passata and stir through the Knorr Stock Pot.
3. Cover the bottom of the baking dish with a single layer of lasagne sheets. Spoon on a layer of meat sauce, then a layer of four cheese sauce and scatter over some mushrooms. Arrange a layer of lasagne sheets on top of the mixture and repeat the layers to the top of the dish, finishing with a layer of lasagne sheets topped with the remaining cheese sauce and a sprinkling of Parmigiano Reggiano.
4. Bake for 30–35 minutes. Cover with foil towards the end, once the top is golden brown. Allow to stand for a few minutes before serving.
Make individual portions of the lasagne in small pie dishes. They look really appealing and you can freeze them too. Simply defrost completely before heating through in the oven.
*Images and recipes have been provided by Waitrose.