Name: Mushroom lasagne
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 50.00 ml butter; 75.00 ml flour cake; 625.00 ml milk; 65.00 ml parmesan cheese; 1.00 eggs lightly beaten; 5.00 ml fresh basil; 5.00 ml oregano; salt and freshly ground black pepper to taste; 2.00 garlic cloves, crushed; oil; 400.00 g leeks rinsed, sliced into rings; 600.00 g brown mushrooms large, sliced; 8.00 lasagne sheets cooked; 100.00 g walnuts coarsely chopped; 45.00 ml parmesan cheese

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Ingredients (15)

CHEESE SAUCE

50.00 ml	butter
75.00 ml	flour — cake
625.00 ml	milk
65.00 ml	parmesan cheese
1.00	eggs — lightly beaten
5.00 ml	fresh basil
5.00 ml	oregano
	salt and freshly ground black pepper — to taste

FILLING

2.00	garlic — cloves, crushed
	oil
400.00 g	leeks — rinsed, sliced into rings
600.00 g	brown mushrooms — large, sliced
8.00	lasagne sheets — cooked
100.00 g	walnuts — coarsely chopped
45.00 ml	parmesan cheese

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Method:

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.