Lip-smacking Lasagna

I have always had cravings for lasagna and have on one or two occasions satisfied them by having instant ones offered at a certain fast-food restaurant.  Even though the lasagna they had on the menu was seafood lasagna (I was shocked when I had it the first time!) I managed to swallow the layered pasta because of my craving.  I gave in to having instant and unsatisfactory lasagna only because I was too lazy to make one my own.

Well, the day finally came when my children decided that they too wanted some lasagna for lunch and I knew going to that fast-food restaurant would, firstly, take up a driving time of two hours to and back.  And secondly, it was cost me a small fortune to order lasagna for four!

So, once again, out of necessity, I decided to make my own lasagna (not that I have never made one before!)  But the version I decided to make was a vegetarian one, using two types of mushrooms to replace the meat!  See if you like the recipe.  If you do, be my guest and try it!

8 pieces of pre-cooked lasagna

For the sauce:

400g fresh button mushrooms, diced

400g fresh oyster mushrooms, diced

1 onion, diced

1 tsp dried Italian herbs

2 large tins diced Plum tomatoes

4 fresh tomatoes diced

3tbs olive oil

Heat the olive oil in a roomy pan then saute the onions followed by both the mushrooms.  Next add in both the tomatoes and let simmer for a few minutes until sauce thickens.  Sprinkle in the herbs, season to taste and set aside to cool.

For the white sauce/bechamel (my super simple version!):

500ml fresh milk

1tbs all purpose flour

pepper and salt to season

(boil while constantly whisking the ingredients until thick and set aside to cool)

Assembling :

Put a layer of the mushroom sauce at the bottom of a casserole.  Put a layer of the lasagna pieces, followed by the mushroom sauce and the white sauce.  Repeat the layers at least three times ending with a layer of the mushroom sauce.  Spread some grated Parmesan cheese and cubes of mozzarella.  Bake in a 180C oven for about half an hour or until the mozzarella has melted and the top has browned slightly.