Leek & Mushroom Lasagne - cooking recipe

Ingredients

90 g butter
1 large leek, sliced
2 garlic cloves, crushed
2 tablespoons plain flour
1 1/2 cups milk
250 g mushrooms, sliced
420 g condensed mushroom soup
1/2 cup thickened cream
1/4 teaspoon dried thyme
250 g dried lasagna sheets
1/2 cup tasty cheese, grated
1/4 cup parmesan cheese, grated

Preparation

Preheat oven to 180C/350\u00b0F Grease an 8 cup lasagne dish.
Melt half the butter in a saucepan on high. Saute leek and garlic for 5 minutes Stir in flour, cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Season.
Melt remaining butter in frying pan on medium, saute mushrooms 5 mins, remove from heat. Stir in soup, cream and thyme, then season.
Spread 1/2 cup of mushroom mix over base of lasagne dish and cover with a layer of lasagne sheets. Spread 1/2 of leek sauce over. Cover with lasagne sheets and 1/2 of remaining mushroom sauce. Cover with lasagne sheets, then other half of leek sauce. Top with lasagne sheets and remaining mushroom mix and cheese.
Bake 35mins, rest 5mins. Serve with salad.