Ingredients 70g unsalted butter
40 g plain flour
850 ml milk
3/4 cup good-quality basil pesto
2 medium onions, thinly sliced
2 cloves garlic, finely chopped, or use ready made garlic crushed
900g Swiss brown mushroom, or mixture of button and Swiss
1/4 cup chopped parsley
1/3 cup thickened cream
1/2 cup grated cheese, preferably Parmesan.
Parmesan cheese grated for serving
230 g Instant Lasagna sheets
Basil leaves, to garnish (optional)
Melt 40g of butter in a saucepan over low heat.
Add the flour and cook, stirring for 2-3 minutes until bubbling. Gradually add the milk, whisking until combined, and cook until thickened.
Stir in the pesto, and season with pepper.
Keep this warm by covering with baking paper.
Meanwhile, preheat the oven to 180 degrees.
Melt remaining butter in a larger pan over a low heat. Add onion and garlic and cook, stirring for 10 minutes or until softened.
Add the mushrooms, increase heat to medium-high, and cook for 2 - 3 minutes until softened.
Stir in the parsley, cream and 4 tbs of the Parmesan. Remove from the heat.
Spread several spoonfuls of pesto sauce in the base of a 2 litre (8 cup) baking dish. Cover with a layer of lasagne sheets, spread with half the mushrooms, then repeat with more pasta and remaining mushrooms.
Top with more pasta sheets, then spread with remaining pesto sauce.
Cover first with baking paper and then with foil, and bake for 40 minutes.
Uncover, sprinkle with remaining 2 tbs Parmesan and bake for a further 10-15 minutes or until golden.
Cool for at least 5 minutes, then slice and serve with extra Parmesan and basil, if required.
My visitors said it was the best lasagna they have ever had.