Leek and mushroom lasagne
Switch things up with this spin on the classic - delicious leek and mushroom lasagne. Perfect for any occasion, and packed full of flavour!
Ingredients
Leek and mushroom lasagne
- 90 g butter
- 1 large, sliced leek
- 2 cloves garlic, crushed
- 2 tbsp plain flour
- 1 1/2 cups milk
- 250 g sliced cup mushrooms
- 420 g can mushroom soup
- 1/2 cup thickened cream
- 1/4 tsp dried thyme
- 250 g dry lasagne sheets
- 1/2 cup tasty cheese, grated
- 1/4 cup parmesan cheese, grated
- parsley leaves, salad, to serve
Steps
Leek and mushroom lasagne
- Preheat oven to 180°C. Grease an 8-cup lasagne dish.
- 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.
- Melt remaining butter in frying pan on medium. Sauté mushrooms 5 minutes. Remove from heat. Stir in soup, cream and thyme. Season.
- 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.
- Bake 30 minutes. Set aside 5 minutes. Serve sprinkled with parsley and accompanied with salad.