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