Cheesy & Bubbly Lasagna

Servings:
3-4
Preparation Time:
10
Cooking Time:
40

Ingredients

  • Del Monte Veg. Bolognese Pasta Sauce – 1 bottle
  • Del Monte Gourmet Lasagna Pasta Sheets – 8-10 sheets
  • Del Monte Extra Virgin Olive Oil – 2 tbsp
  • Mushroom sliced – 2 cups
  • Baby Corns sliced – 2 cups
  • White Sauce (Béchamel) – 2 cups
  • Mozzarella Cheese Grated – 1 cup
  • Parmesan Cheese Grated – 2 tbsp
  • Salt, Pepper & Oregano – to taste

White Sauce

  • Butter – 4 tbsp / 60 grams
  • Refined Flour – 4 tbsp / 60 grams
  • Hot Milk – 3 cups / 600 ml
  • Salt & grated nutmeg – to taste

Method

  1. Melt the butter in a pan; add the flour, mix until smooth with wooden spoon. Cook over medium heat until blonde.
  2. Add hot milk gradually, a cup at a time, whisking continuously until smooth. Cook further for 30 seconds. Remove from heat & season with salt & grated nutmeg.
  3. Sauté sliced mushrooms & baby corns in olive oil until mushrooms leave its water, season with oregano, salt & pepper.
  4. Stir-in veg. Bolognese sauce & heat through & mix well. Remove from heat, at this stage mix should be liquid saucy.

Assembling

Arrange layers in a buttered oven proof square casserole in following fashion:

  1. Lasagna Sheet – Mushroom & Baby corn Bolognese – White Sauce – Grated Mozzarella Cheese.
  2. Repeat & make 3 – 4 layers until all the ingredients are used (reserving a cup of white sauce & a tbsp of mozzarella & parmesan cheese)
  3. Top it up with a cup of white sauce & sprinkle with leftover cheeses.
  4. Bake it in the preheated oven at 200 degree C for 30-40 minutes, until the casserole is bubbling & the top is golden brown.
  5. Let it rest for about 15-20 minutes, slice & serve.