Lasagna with beef and mushrooms

Ingredients:

Meat sauce

• 5 tablespoons extra-virgin olive oil
• 450 g white or brown champignons, wiped and cut into 0.5 cm thick slices.
• 1 teaspoon chopped fresh thyme
• 600 g of ground beef
• 1 small onion, chopped (about 1/2 cup)
• 1 tbsp chopped fresh rosemary
• 1 teaspoon dried oregano
• 7 cloves garlic, thinly sliced
• 3/4 cup red wine
• 2 x 800g cans of whole plum tomatoes, crushed by hand

Béchamel sauce

• 6 tablespoons unsalted butter
• 0.5 cups flour
• 5 cups whole milk
• A pinch of ground nutmeg
• Butter to grease the pan
• 1 package (250g) no-boil lasagna noodles
• 1 and 1/4 tbsp. grated parmesan

Preparation:

1. Meat sauce:
   
   In a large Dutch oven, heat 2 tablespoons olive oil over high heat. Add the mushrooms, thyme, and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 5-7 minutes. Transfer the mushrooms to a plate and set aside.
2. In the same Dutch oven, heat 2 tablespoons olive oil over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking up the ground beef with a wooden spoon, until browned, about 5 minutes. Add the remaining oil, onion, rosemary, and oregano. Reduce heat to medium and cook until the onion is soft, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes.
3. Add the wine, scrape up any browned bits from the bottom of the pot, and cook until the wine has evaporated, about 10 minutes. Add the tomatoes, fried mushrooms, 1 teaspoon salt, and 1/2 teaspoon black pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce turns deep red and reduces to 6 cups, about 40 minutes.
4. Béchamel:
   
   Meanwhile, preheat the oven to 350°F (175°C). In a large saucepan over medium heat, melt the butter, sprinkle in the flour, and stir until a paste forms. Add the milk, whisking continuously, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to 6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon of salt.
5. Assembly:
   
   Grease the bottom of a 9-inch (22.32 cm) lasagna dish and line with 3 noodles. Top with 1.5 cups each of meat sauce and béchamel and sprinkle with ¼ cup of Parmesan. Repeat with the remaining noodles, meat sauce, béchamel, and Parmesan, finishing with ½ cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Remove the foil and bake until golden brown on top, another 10 minutes. Let rest for 20 minutes and serve.