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    You are in: Home / Recipes / Leek & Mushroom Lasagne Recipe
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    Leek & Mushroom Lasagne

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    The Normans's Note:

    Sourced from Womans Day magazine which, ironically, is published every week.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180C/350°F Grease an 8 cup lasagne dish.
    2. 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. 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. 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. 5
      Bake 35mins, rest 5mins. Serve with salad.

    Ratings & Reviews:

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    Nutritional Facts for Leek & Mushroom Lasagne

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 486.1
     
    Calories from Fat 263
    54%
    Total Fat 29.3 g
    45%
    Saturated Fat 17.2 g
    86%
    Cholesterol 82.9 mg
    27%
    Sodium 519.9 mg
    21%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.9 g
    11%
    Protein 14.3 g
    28%

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