Italian Pasta Recipes - Mushroom Lasagne (Lasagne con Funghi) Recipe

Ingredients                     

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 onions, chopped

• 425 g/15 oz mushrooms, sliced

• 25 g/1 oz/2 tbsp margarine

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 300 ml/1 1/4 cups milk

• 1 bay leaf

• Salt and freshly ground black pepper

• 6 no-need-to-precook lasagne sheets

• 100 g/4 oz/1 cup Parmesan cheese, grated

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Method:

1. Grease a shallow ovenproof dish with a little of the butter. Heat the remaining butter in a frying pan (skillet) and add the onions.

2. Add the mushrooms and fry (sauté) until soft. Melt the margarine in a saucepan, then sprinkle in the flour. Cook for 1 minute and gradually stir in the milk.

3. Add the bay leaf. Bring to the boil, reduce the heat and simmer for 3 minutes stirring. Season to taste.

4. Spread half the sauce in the bottom of the greased ovenproof dish and sprinkle with salt and pepper.

5. Place 3 strips of lasagne on the sauce. Spread the mushrooms over the lasagne. Cover with a second layer of lasagne.

6. Season with salt and pepper and cover with the remaining white sauce.

7. Sprinkle over the grated cheese and bake in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes or until the lasagne feels tender when a knife is inserted down through the centre.