Somehow cooler days just make you feel like warmer food and with mushroom season in full swing, use these nutritional packed veges to make a hearty lasagne.

Ingredients

• 2 tsp minced garlic
• 1 onion, peeled and finely chopped
• 750-800 grams flat mushrooms, roughly sliced
• 1 tblsp porcini powder (optional)
• 200 grams feta cheese
• ¼ cup chopped parsley
• 500 grams pre-made pasta sauce
• 4-6 large instant lasagne sheets
• ¼-½ cup grated parmesan cheese

Cheese Sauce

• 3 tblsp butter
• 3 tblsp flour
• 1½ cups milk
• 2 cups grated cheese

Method

1. Cook the onion and garlic in a dash oil in a large frying pan until softened. Add the mushrooms cook over a high heat until all the moisture from the mushrooms has evaporated. Remove from the heat, add the porcini powder if using and allow to cool a little before crumbling in the feta cheese and parsley. Season as wished.
2. Melt the butter in a saucepan and add the flour and cook for about 1 minute until frothy. Quickly whisk in the milk and cook stirring until smooth and thick. Remove from the heat, stir in the grated cheese.
3. Par boil the lasagne sheets for 5 minutes. Cover the base of a greased 7-8 cup capacity lasagne with lasagne. Spread over half the mushroom mixture top with half the pasta sauce and one third of the cheese sauce. Repeat the layers finishing with a layer of cheese sauce. Sprinkle with the parmesan cheese
4. Bake at 190°C for 30 minutes until the top is golden and the lasagne is cooked. Remove from the oven and stand for 10 minutes before serving.

Cooks Tips

For our tomato sauce we used Pomodoro Classic Tomato and Basil Fresh Pasta Sauce from the chiller section, though any canned pasta sauce or flavoured tomatoes will be fine too. For pasta, we used the San Remo dried lasagne sheets.