Caramelised onion and mushroom lasagne

6ProPoints®Value

Prep time: 25 min

Cook time: 45 min

Other time: 0 min

Serves: 6

Ingredients

	1 tablespoons Olive Oil
	2 large Onion, All Types, thinly sliced
	1 clove(s) Garlic, crushed
	1 sprig(s) Rosemary, Fresh
	100 ml Water
	2 teaspoons Vinegar, All Types, balsamic
	2 teaspoons Muscovado Sugar, dark or light
	1 pinch Salt, and black pepper, freshly ground
	5 spray(s) Calorie Controlled Cooking Spray
	250 g Mushrooms, closed cup, sliced
	1 tablespoons Butter
	3 tablespoons (level) Plain White Flour, plain
	600 ml Skimmed Milk
	135 g Lasagne sheet, dry, (9 sheets)
	40 g Parmesan Cheese, finely grated
	1/8 teaspoons (level) Ground Nutmeg

Instructions

• Heat olive oil in a large non-stick frying pan over a high heat. Add onions and cook, stirring occasionally for 6-8 minutes until golden brown. Add garlic and rosemary and cook for 1 minute. Stir in water, balsamic vinegar and sugar. Cook until water evaporates – about 1-2 minutes. Tip into a large bowl, season with salt and pepper and set aside.
  
• Coat same frying pan with low fat cooking spray. Place over medium-high heat and add mushrooms. Cook for about 2 minutes until browned, then add to onions, stirring to mix.
  
• Preheat oven to Gas Mark 4/180°C/fan oven 160°C/ 350°F.
  
• To make sauce put butter, flour and milk into a non-stick saucepan, all at once. Heat, stirring constantly with a small whisk until the sauce boils and thickens. Add half the cheese. Season and add nutmeg, if using.
  
• To assemble, spread a thin layer of sauce over the base of a baking dish measuring about 18 x 28cm. Place 3 lasagne sheets on top. Spread with sauce and half the onion mixture. Lay 3 more lasagne sheets on top. Repeat with sauce, onion mixture, final 3 lasagne sheets and remaining sauce. Sprinkle the rest of the cheese evenly over the surface.
  
• Bake for 30-35 minutes until golden brown. Rest for 5-10 minutes before serving.