Lasagne

Directions

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