RECIPE: Beef with Shiitake Lasagna

This very easy Lasagna recipe is saucy, beefy, creamy, and has a very wholesome flavor in every bite. I have been in the hunt for the perfect and balanced recipe and I always thought shiitake mushrooms are suitable for Asian cuisine only. All the more, the mushrooms give an Asian twist to our all-time favorite Italian pasta dish.

For this recipe, I used Instant Lasagna Sheets (San Remo), so I didn’t have to pre-cook the pasta sheets.  I wouldn’t say you can easily whip this up in less than 30 mins. as it took me more than an hour to assemble everything.

Assembling: 30 mins.

Preparation Time: 20 mins.

Cooking Time: 1 hr. and 15 mins.

Serves: 4-6 squares

INGREDIENTS:

(FOR THE BEEF SAUCE)

• 1/2 kg ground beef
• 3/4 cup liver spread (I used 1 can of Reno Liver Spread)
• 1 bulb onion
• 4 cloves garlic
• 2 pcs bell pepper (or 1 large capsicum)
• 1/2 cup chopped Shiitake Mushrooms
• 4 strips sliced bacon
• 2 cans of diced tomatoes
• 1 tbsp tomato paste
• 2 tbsp fish sauce
• salt and pepper to taste

(FOR THE CHEESE SAUCE)

• 1 cup all-purpose cream
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup mozzarella cheese
• pinch of nutmeg
• salt and pepper to taste

PROCEDURE:

(FOR THE BEEF SAUCE)

1. In a medium heavy bottom sauce pan, saute garlic and onions in olive oil. Add salt and pepper.
2. Stir in bacon and render bacon fats.
3. Add in tomato paste, until color turns a bit brownish.
4. Add in ground beef and stir occasionally until beef is cooked through. Stir in fish sauce, salt, and pepper to taste.
5. Stir in liver spread and shiitake mushrooms. At this point, make sure to stir the mixture evenly.
6. When the mixture is cooked through, add in tomato sauce. Add a bit of water or chicken stock if the sauce is too thick. (We want it to be as saucy as possible to make sure that the lasagna doesn’t dry out in the oven.)
7. Add the bell peppers last.
8. As you reach the right consistency, stir evenly, making sure that nothing sticks on the bottom of the pan.
9. Set aside and cool down mixture.

(FOR THE CHEESE SAUCE)

1. In a separate sauce pan, melt butter (making sure you don’t burn it) and make a paste-like mixture with the flour.
2. Add in all purpose cream, pinch of nutmeg, and salt and pepper.
3. Simmer cream mixture and add in mozzarella until it is melted.
4. Set aside and prepare dish to assemble.

ASSEMBLY:

1. Preheat oven to 180 degrees C.
2. On an oven-safe glass or foil pan, pour 1/2 cup of meat sauce.
3. Alternate layers of lasagna, beef, and cheese sauce, ending with cheese sauce layer (allow 4-5 layers) depending on the size of your baking dish.
4. Sprinkle with Parmesan cheese on top.
5.  Bake in the oven for 35-40 mins or until cooked through.
6. Let cool for 5 mins. before serving.
7. Serve with garlic bread on the side. Enjoy!~

*For perfect lasagna, make sure that lasagna sheets are completely covered with the sauce to avoid drying out the pasta.

HAPPY COOKING!!!

XOXO,