Lasagne

Step 1: Prepare the meat sauce in accordance with recipe for Spaghetti Bolognaise adding the mushrooms with the onions.

Step 2: Bechamel Sauce - Put flour in a medium saucepan and gradually whisk in enough of the milk to form a smooth paste and then whisk in the remaining milk, whisking as you do so and continue to cook and whisk constantly over a medium heat until the sauce thickens and comes to the boil.

Step 3: Simmer, uncovered for 2 minutes.

Step 4: Remove pan from heat and season with pepper and nutmeg and stir in 1/3 cup of grated cheese.

Step 5: Preheat oven to 180C (fan forced).

Step 6: Place 3 large lasagne sheets over base of a 3.5L (14 cup) ovenproof dish.

Step 7: Top with a third (about 2 1/4 cups) of the meat sauce.

Step 8: Repeat with another 3 lasagne sheets and another third of the meat sauce.

Step 9: Add another 3 lasagne sheets and then the remaining meat sauce and then finish with another layer of 3 lasagne sheets.

Step 10: Spoon the bechamel sauce evenly over the pasta.

Step 11: Lightly spray one side of a large piece of foil with cooking spray, then cover lasagne with foil.

Step 12: Bake 30-40 minutes or until pasta is just tender.

Step 13: Remove foil and sprinkle remaining cheese over and cook for 10 minutes or until cheese melts and turns golden brown.

Step 14: Set aside for 15 minutes to cool before cutting.

Step 15: Serve lasagne with the salad of your choice , if you like.