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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Sourced from Womans Day magazine which, ironically, is published every week. Ingredients:
90 g butter |
1 large leek, sliced |
2 garlic cloves, crushed |
2 tablespoons plain flour |
1 1/2 cups milk |
250 g mushrooms, sliced |
420 g condensed mushroom soup |
1/2 cup thickened cream |
1/4 teaspoon dried thyme |
250 g dried lasagna sheets |
1/2 cup tasty cheese, grated |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 180C/350°F Grease an 8 cup lasagne dish.
2. Melt half the butter in a saucepan on high. Saute leek and garlic for 5 minutes Stir in flour, cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Season.
3. Melt remaining butter in frying pan on medium, saute mushrooms 5 mins, remove from heat. Stir in soup, cream and thyme, then season.
4. Spread 1/2 cup of mushroom mix over base of lasagne dish and cover with a layer of lasagne sheets. Spread 1/2 of leek sauce over. Cover with lasagne sheets and 1/2 of remaining mushroom sauce. Cover with lasagne sheets, then other half of leek sauce. Top with lasagne sheets and remaining mushroom mix and cheese.
5. Bake 35mins, rest 5mins. Serve with salad.
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