Lasagne is an old favourite. Not good for the waistline however. This one is a moderate kilojoule recipe, but I always recommend a smaller portion with a bigger salad! Let the husband have seconds – if you can resist :)

INGREDIENTS

Mushroom Sauce:

• 60 g butter
• 500g sliced mushrooms
• ½ cup plain flour
• 3 cups milk
• salt & pepper

Meat Sauce:

• 1 tbs oil
• 2 onions, finely chopped
• 500g mince
• 575g jar pasta sauce
• 250g pkt lasagne sheets
• 1 cup grated cheese

THE HOW TO…

Mushroom Sauce: Melt butter in a pan, add mushrooms & cook 3-4 mins. Add flour, mix well. Cook 1-2 mins. Add milk gradually, stir over a mod heat until mixture is thick & smooth, season to taste.

Meat Sauce: Heat oil, add onion & mince & cook over mod heat for 5-6 mins. Add pasta sauce & simmer for 20 mins. Layer the lasagne sheets between the mushroom sauce and meat sauce in a 35 x 25 x 6 cm greased baking dish, repeat layers. Top with cheese. Bake at 30-35 mins at 180ºC.