Lasagne

Total Time: 1 hr 45 mins Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ingredients

• 300 g button mushrooms (sliced)
• 500 g lasagna sheets (instant, dried)
• cooking spray
• 4 tablespoons plain flour
• 660 ml skim milk (2 1/2 cups, warmed)
• 1/4 teaspoon ground black pepper (fresh or to taste)
• 1/4 teaspoon ground nutmeg
• 150 g cheese (1 1/3 cups grated, recommend extra light)

Recipe

• 1 prepare the meat sauce in accordance with spaghetti bolognaise 381203, adding the mushrooms with the onions.
• 2 bechamel sauce - put flour in a medium saucepan and gradually whisk in enough of the milk to form a smooth paste and then whisk in the remaining milk, whisking as you do so and continue to cook and whisk constantly over a medium heat until the sauce thickens and comes to the boil.
• 3 simmer, uncovered for 2 minutes.
• 4 remove pan from heat and season with pepper and nutmeg and stir in 1/3 cup of grated cheese.
• 5 preheat oven to 180c (fan forced).
• 6 place 3 large lasagne sheets over base of a 3.5l (14 cup) ovenproof dish.
• 7 top with a third (about 2 1/4 cups) of the meat sauce.
• 8 repeat with another 3 lasagne sheets and another third of the meat sauce.
• 9 add another 3 lasagne sheets and then the remaining meat sauce and then finish with another layer of 3 lasagne sheets.
• 10 spoon the bechamel sauce evenly over the pasta.
• 11 lightly spray one side of a large piece of foil with cooking spray, then cover lasagne with foil.
• 12 bake 30-40 minutes or until pasta is just tender.
• 13 remove foil and sprinkle remaining cheese over and cook for 10 minutes or until cheese melts and turns golden brown.
• 14 set aside for 15 minutes to cool before cutting.
• 15 serve lasagne with the salad of your choice , if you like.