Lasagne

Submitted by I'mPat

"From Australian Better Homes and Gardens Diabetic Living, saving here so I don't have to hold onto the magazines. You will also need 1 quantity of recipe #381203 381203 (adding mushrooms with the onions), the making of this sauce has not been included into the preparation and cooking times or 15 minute cooling time. Serve with a salad of choice to complete the meal."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Yields: 6 mains
• Serves: 6

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

1. Prepare the meat sauce in accordance with recipe #381203 381203, adding the mushrooms with the onions.
2. 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.
3. Simmer, uncovered for 2 minutes.
4. Remove pan from heat and season with pepper and nutmeg and stir in 1/3 cup of grated cheese.
5. Preheat oven to 180C (fan forced).
6. Place 3 large lasagne sheets over base of a 3.5L (14 cup) ovenproof dish.
7. Top with a third (about 2 1/4 cups) of the meat sauce.
8. Repeat with another 3 lasagne sheets and another third of the meat sauce.
9. Add another 3 lasagne sheets and then the remaining meat sauce and then finish with another layer of 3 lasagne sheets.
10. Spoon the bechamel sauce evenly over the pasta.
11. Lightly spray one side of a large piece of foil with cooking spray, then cover lasagne with foil.
12. Bake 30-40 minutes or until pasta is just tender.
13. Remove foil and sprinkle remaining cheese over and cook for 10 minutes or until cheese melts and turns golden brown.
14. Set aside for 15 minutes to cool before cutting.
15. Serve lasagne with the salad of your choice , if you like.

Reviews

[CookingONTheSide]

This was very good! I loved the Bechamel sauce with this! Very tasty and my family enjoyed it.

 

[The Flying Chef]

I loved your Spaghetti Bolognaise sauce that went with this. Lassagne for me is always a family favourite and one that I love, as I always have left overs and it keeps great for the next day. I love adding mushrooms to a lasagne so that was a nice touch.. I served ours with some garlic bread and a green salad. A very tastey lasagne recipe Pat and one that I would highly recommend.. The ony change I made was to up the cheese amount our preference and I used fresh lasagne sheets. My son and niece absolutely loved it so I had 2 very happy faces after serving this. :)