Leek and Mushroom Lasagne

Main

Prep Time: 20 min Cook Time: 50 min Servings: Serves 6 Source:

Ingredients

90 gram butter

1 large, sliced leek

2 clove garlic, crushed

2 tablespoon plain flour

1 1/2 cup milk

250 gram sliced cup mushrooms

420 gram can mushroom soup

1/2 cup thickened cream

1/4 teaspoon dried thyme

250 gram dry lasagne sheets

1/2 cup tasty cheese, grated

1/4 cup parmesan cheese, grated

parsley leaves, salad, to serve

Directions

1 Preheat oven to 180°C. Grease an 8-cup lasagne dish.

2 Melt half the butter in saucepan on high. Sauté leek and garlic 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. Sauté mushrooms 5 minutes. Remove from heat. Stir in soup, cream and thyme. Season.

4 Spread ¾ cup over base of dish. Cover with a layer of lasagne sheets. Spread half leek sauce over. Cover with lasagne sheets and half mushroom sauce. Repeat layers, ending with mushroom sauce. Sprinkle with combined cheese.

5 Bake 30 minutes. Set aside 5 minutes. Serve sprinkled with parsley and accompanied with salad.

Nutrition

Serving Size: Serves 6