Lasagne
- Reviews 2
Ready In: 1 hr 45 mins
Serves: 6
Yields: 6 mains
Ingredients
- 300 g button mushrooms (sliced)
- 500 g lasagna sheets (instant, dried)
- cooking spray
Bechamel Sauce
- 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)
Directions
- Prepare the meat sauce in accordance with recipe #381203 381203, adding the mushrooms with the onions.
- 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.
- Simmer, uncovered for 2 minutes.
- Remove pan from heat and season with pepper and nutmeg and stir in 1/3 cup of grated cheese.
- Preheat oven to 180C (fan forced).
- Place 3 large lasagne sheets over base of a 3.5L (14 cup) ovenproof dish.
- Top with a third (about 2 1/4 cups) of the meat sauce.
- Repeat with another 3 lasagne sheets and another third of the meat sauce.
- Add another 3 lasagne sheets and then the remaining meat sauce and then finish with another layer of 3 lasagne sheets.
- Spoon the bechamel sauce evenly over the pasta.
- Lightly spray one side of a large piece of foil with cooking spray, then cover lasagne with foil.
- Bake 30-40 minutes or until pasta is just tender.
- Remove foil and sprinkle remaining cheese over and cook for 10 minutes or until cheese melts and turns golden brown.
- Set aside for 15 minutes to cool before cutting.
- Serve lasagne with the salad of your choice , if you like.
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