Cheesy Mushroom Lasagne

Preheat the oven to 180C.

Place a large fry pan on medium heat with a drizzle of olive oil. Add the sliced mushrooms in batches, sauté while stirring until they are lightly golden. Remove from the pan and set aside. Repeat the process for the remaining mushrooms.

Using the same frypan, sauté the diced onion and minced garlic on medium heat with a drizzle of olive oil.

Add the mushrooms back to the fry pan along with the dried oregano, thyme, tomato passata and a good pinch of seasoning. Stir through, allow to simmer for few minutes. Set aside.

Steam the silverbeet until wilted, drain and add to a mixing bowl along with the ricotta. Using a fork fluff up the ricotta and stir through to combine. set aside.

To make the white sauce; combine the cornflour and a couple of tbsp of milk into a small saucepan. Stir well to combine and to remove any lumps, add the remaining milk and place on low to medium heat. Stir constantly while the sauce thickens, once the consistency is creamy add a good pinch of pepper and 1/2 cup of parmesan cheese. Stir through then set aside.

Place a layer of lasagne sheets on the base of a large rectangle baking dish. Spoon over a layer of silverbeet and ricotta mixer followed by a layer of the mushroom mixture, finish off with a spoonful of the creamy white sauce and a sprinkle of mozzarella cheese. Repeat the layering process. Finish off with a good layer of cream sauce over the top followed by more mozzarella and the parmesan cheese.

Place in the oven to bake for 50 minutes or until golden in colour and the pasta sheets are cooked through. Remove and allow to sit for a few minutes before serving.