This is a classic vegetarian lasagna. The combination of mushroom and cheese is simple yet mouth-wateringly good!
2 tablespoons olive oil
50 g butter
1 onion, diced
1 large clove garlic, chopped
3 bay leaves
1 kg brown mushrooms, sliced
2 cups vegetable stock
2 tablespoons tomato paste
300 g instant lasagna sheets
2 cups of grated mozzarella cheese
1/2 cup of grated Parmesan cheese
For the Bechamel Sauce:
50 g butter
2 tablespoons plain flour
1/4 teaspoon powdered nutmeg
3 cups milk (full fat)
Make the Bechamel Sauce: Put the butter in a medium-size frying pan and melt over a low heat. Add the flour and the nutmeg and cook for about 1 minute, stirring constantly. Add the milk slowly, and cook for a further 5 minutes, stirring constantly until the sauce is smooth. Remove from heat and set aside.
Preheat the oven to 180 degrees Celsius. Put the oil and the butter into a large frying pan and cook the onion, garlic and bay leaves over a medium heat for about 5 minutes. Add the mushrooms and cook for another 10 minutes, stirring occasionally. Add the stock and the tomato paste, bring to a boil then simmer and reduce for a further 20 minutes. Season generously with salt and pepper.
Place one layer of the lasagna sheets on the bottom of a large baking dish and then spread over one-third of the sauce. Add one-third of the tomato and mushroom mixture and then one-third of the grated mozzarella and Parmesan cheese. Repeat the process two more times and then finish with a layer of the lasagna sheets. Spread over the remaining bechamel sauce and then sprinkle with a little extra Parmesan. Bake for about 45 minutes or until the top is golden.
Serve with a green salad and warm, crusty bread sticks.