Leek and mushroom lasagne

Step 1

Preheat oven to 180°C. Grease an 8-cup lasagne dish.

Step 2

Melt half the butter in saucepan on high. Sauté leek and garlic 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.

Step 3

Melt remaining butter in frying pan on medium. Sauté mushrooms 5 minutes. Remove from heat. Stir in soup, cream and thyme. Season.

Step 4

Spread ¾ cup over base of dish. Cover with a layer of lasagne sheets. Spread half leek sauce over. Cover with lasagne sheets and half mushroom sauce. Repeat layers, ending with mushroom sauce. Sprinkle with combined cheese.

Step 5

Bake 30 minutes. Set aside 5 minutes. Serve sprinkled with parsley and accompanied with salad.