Beef, Mushroom and Corn Lasagne

Ingredients:

• 250g beef mince
• 20g butter
• 1/4 cup flour
• 1 cup milk
• Olive oil
• 1 leek, sliced thinly
• 3/4 cup frozen corn kernels
• 100g button mushroom
• lasagne sheets as required
• 1/4 cup grated block cheese 
• 1 cup grated mozzerella cheese
• 1/4 cup cream
• salt and pepper to season

 

Preparation:

1. Melt butter in a pan. Add 2/3 of the flour. Cook until bubbling. Add milk slowly, stirring until smooth. Allow to boil and cool.
2. Preheat oven to 180 degree C. Grease a tray.
3. Heat oil in saucepan, add leaks and cook until tender. Add remaining flour and cook for 1 minute. Add mince and cook until browned. Add mushroom, corn and cream. Bring to boil. Reduce heat and cook for 3  minutes or until thickened. Season with salt and pepper. Cool.
4. Spoon a little chicken mixture into tray. Top with lasagne. Spread chicken mixture over top. Sprinkle with some mozzarella cheese and then some block cheese. Repeat layers finishing with lasagne. Spoon over white sauce. Top with the remaining mozzarella and the block cheese.
5. Bake uncovered for 30 - 35 minutes or until lasagne is tender and the top is golden.

Note: 

You can substitute beef mince with chicken mince and call it Chicken, Mushroom and Corn Lasagne.