Ingredients
60g butter, extra for greasing
⅓ cup plain flour
2 cups milk
300ml light cooking cream
Salt and cracked black pepper
½ cup grated cheddar or tasty cheese
1¼ cups grated parmesan
⅓ cup olive oil
200g Swiss brown mushrooms, sliced
500g button mushrooms, sliced
350g Portobello mushrooms, sliced
2 cloves garlic, crushed
1 cup white wine
2 tbsp chopped flat-leaf parsley
1 tbsp finely chopped oregano
2 tsp chopped thyme leaves
4-5 fresh lasagne sheets
1½ cups grated mozzarella cheese
Method
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Heat butter in a medium saucepan over a medium heat until sizzling. Add flour. Cook, whisking, for 2 minutes. Remove pan from heat. Gradually add milk, whisking between additions until smooth before adding more. Return pan to medium heat and whisk in cream. Whisk frequently for 7 minutes or until thickened. Season. Add cheddar and half a cup of the parmesan and whisk until melted. Remove from heat. Cover and set aside.
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Heat a large, non-stick frying pan over a medium-high heat. Cook all mushrooms in three batches, with a third of the oil and garlic in each batch, stirring occasionally, for about 4 minutes or until golden. Add a third of a cup of the wine to each batch and cook for 1 minute or until mostly absorbed. Transfer batches to a bowl and cook for 1 minute or until mostly absorbed. Transfer batches to a bowl as they are cooked. Stir in herbs. Season. Set aside.
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Preheat oven to 180 degrees C. Grease a 9-10 cup capacity ovenproof dish with butter. Spread a thin layer (about half a cup) of white sauce over the base of dish. Cut lasagne sheets to fit a single layer over the base. Next, layer with a third of the mushroom mixture, then a third each of the remaining white sauce, remaining parmesan and mozzarella. Repeat with another layer.
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For final layer, spread remaining sauce over lasagne sheet, then cheeses and lastly spread remaining mushrooms on top. Cover with a lid or foil. Bake for 30 minutes. Uncover, bake for a further 20 minutes or until golden. Allow to stand for 15 minutes before cutting to serve.
Tip
You can use 1kg of button mushrooms as a substitute for Portobello and Swiss brown mushrooms.
