4 Tbs. oil 1 onion, finely chopped 2 cloves garlic, crushed 1lb/450g button mushrooms, sliced 12oz/350g field mushrooms, sliced 1 Tbs. fresh parsley, finely chopped juice of a lemon salt and ground black pepper For the sauce: 2oz/50g butter 2oz/50g flour 1pt/600ml milk 2oz/75g Cheddar cheese, grated 1 tsp. English mustard 9 sheets "no pre-cook" lasagne verde 2 parsnips, peeled, parboiled, in rounds extra chopped parsley for decoration
Instructions
1) Heat 2 Tbs. oil in pan and fry onion and garlic until soft. Remove from pan with a slotted spoon. Reserve.
2) Add button mushrooms to pan and cook to soften. Remove with a slotted spoon and reserve. Add remaining oil to pan and cook the field mushrooms until browned. Reserve.
3) Add parsley and lemon juice to button mushrooms and onion mix to field mushrooms. Season both with salt and black pepper.
4) For the sauce, melt butter in a pan and stir in flour. Cook 1 minute. Remove from heat and bring to the boil, stirring until thickened. Add cheese, mustard and seasoning. Stir to melt cheese.
5) Butter a lasagne dish and arrange a layer of pasta in the base. Top with button mushroom mix, then another layer of pasta. Spread field mushroom mix over this, and place another layer of pasta on top. Arrange parsnips neatly on top and pour over cheese sauce.
6) Bake at 375F, 190C for about 45 minutes or until pasta is cooked when tested with the point of a knife. Serve sprinkled with chopped parsley.
