5 sprays low cal fry spray (1 tsp oil if not on WW)
250g mushrooms, closed cap, sliced
1 tbs Butter
3 tbs plain flour
600ml skimmed milk
9 sheets of dried lasagna - I used durum wheat rather than egg.
40g grated fresh Parmesan cheese
Heat oil in large frying pan add the onions and cook on high heat for 6-8 mins stirring occasionally until golden brown.
Add the garlic and rosemary, cook for 1 minute, stir in the water, balsamic and sugar, cook until evaporated, season with S&P and turn out into a bowl, set to one side.
Wipe out the frying pan and mist with the fry spray, over a medium heat add the mushrooms and fry for about 2 mins until browned, turn out into the bowl with onions and mix.
To make the white sauce put the butter, flour and milk in a saucepan and heat, constantly stirring with a small whisk until the sauce thickens and boils. Add half the cheese and a little nutmeg.
Take a baking dish and spread a thin layer of cheese sauce over the bottom, lay on 3 lasagne sheets. Spread on more sauce and half the onion/mushroom mix, lay on 3 more sheets, repeat with sauce and onion mix, lay on final 3 sheets and top with the remaining cheese sauce, finish with the rest of the Parmesan.
Bake in an over for 30 mins GM4 180oc or 160oc fan. Leave to cool for 10 minutes, this allows you to portion it out better. serve with salad.
Honestly what a revelation this recipe was, so delicious and it was the best way to make white sauce I have ever tried, so easy. I will try with more exotic mushrooms next time.
Welcome to my cooking diary. I am a fairly good cook willing to try most things, I hope to continue to expand my repertoire and cook healthy (ish) dishes. I use this blog as a aide memoire so I don't forget what I have cooked!