Mushroom lasagne

Recipe from: 5/27/1993 12:00:00 AM
Ingredients 17
Servings 6
Time 30-40 min

Ingredients

  • CHEESE SAUCE
  • 50
    ml
    butter
  • 75
    ml
    cake flour
  • 625
    ml
    milk
  • 65
    ml
    Parmesan cheese
  • 1
    egg, lightly beaten
  • 5
    ml
    basil
  • 5
    ml
    origanum
  • salt and pepper to taste
  • FILLING
  • 2
    cloves garlic, crushed
  • oil
  • 400
    g
    leeks, washed and sliced into rings
  • 600
    g
    large fresh brown mushrooms, sliced
  • 8
    lasagne sheets, lightly boiled or 250 g ribbon noodles
  • 100
    g
    walnuts, coarsely chopped
  • 45
    ml
    Parmesan cheese
 

Method

20-30 min
 
Preheat oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Melt the butter and add the cake flour. Stir to form a smooth paste and heat, stirring continuously for about 1 minute until the cake flour is cooked. Remove from the heat and slowly add the milk while stirring continuously. Return the saucepan to the stove and heat until the sauce comes to the boil and thickens. Stir continuously. Remove from the heat and add the remaining cheese sauce ingredients. Set aside. Sauté the garlic and leeks in a little oil till soft. Remove from the pan and set aside. Sauté the mushrooms until pale brown and mix with the leeks. Spoon a layer of the mushroom mixture into the prepared dish. Arrange half the lasagne sheets on top and pour over a little of the cheese sauce. Repeat the layers until all the ingredients have been used, ending with a layer of cheese sauce. Sprinkle with the chopped walnuts and Parmesan cheese. Bake far 20-30 minutes or until the dish is heated through. Serve with a green salad. Serves 6.
 

Read more on: bake
 

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