Preparation time: 20
Cooking time: 40
Dietary guidance: v
lasagne sheets (probably the whole box)
tomato sauce (see my other recipe)
mushrooms (two handfuls)
cheese (enough to grate on top)
3 cups of milk
4 tablespoons flour
In pan one, cook the veggies and the tomato sauce together until nicely done.
In pan two, boil the milk. Take it off the heat.
In pan three, heat the butter. Blend in the flour slowly.
Take off of the heat. When it stops bubbling, add the hot milk.
Put a layer of tomato sauce down in the lasagne tray, cover with white sauce. Cover with pasta slices. Red sauce, white sauce, pasta until you run out of red sauce. Put the rest of the white sauce on top and grate a massive amount of cheese on top.
Bake in the oven until the cheese is brown and bubbly.