Name: Leek and mushroom lasagne
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
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

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!

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

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

Method

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.

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