Three-Cheese and Mushroom Lasagna

Ingredients:

Homemade gluten free lasagna sheets

For the base:

400g portobello mushrooms, roughly chopped

400g chestnut mushrooms, roughly chopped

50g flat-leaf parsley, stalks included, chopped

10g thyme leaves

4 garlic cloves, thinly sliced/chopped

100g unsalted butter

175g garlic and herb cream cheese (boursin)

For the white cheese sauce:

40g cornflour

400ml milk

250g halloumi cheese, grated

150g cheddar cheese, grated

Method:

1. Preheat the oven to 180C

2. Place in a large saucepan all of the base ingredients apart from the garlic and herb cream cheese.  Gently sauté until the mushrooms are cooked and juicy.  Stir in the cream cheese and put to one side.

3. Make the cheese sauce by mixing the cornflour with a little milk until you have a paste the consistency of double cream.  Bring the 400ml milk to the boil and pour into the cornflour mixture, stirring or whisking all of the time until you have a thick white sauce.  Keep stirring for a further couple of minutes.

4. Turn off the heat and add the grated halloumi and most of the cheddar, retaining a little for sprinkling on top of the lasagna.  Season with black pepper and a little salt.  Whisk until the sauce is smooth.

5. To assemble the lasagne, place half of the cooked mushrooms and liquid into the dish.  Cover with a layer of lasagna sheets and pour over half the sauce.  Repeat with the rest of the mushrooms, lasagna sheets and sauce, then sprinkle on the last bits of Cheddar.  Cook in the oven for 25-30 mins, until the top is golden and bubbling, and the lasagna is cooked through.

Comfort food at its best.