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Mushroom Lasagne

2 tsp olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 bay leaf
1/25 tsp thyme
8 oz. mushrooms, sliced
2 T cornflour
1/2 pint milk
1/2 pint yogurt
12 oz broccoli florets
4 oz carrots
1 oz pine nuts
black pepper
9 pieces wholewheat lasagne
2 tsp cornflour
2 T freshly grated Parmesan

Heat oil in saucepan, gently fry onion and garlic until soft. Add
bay leaf, thyme, mushrooms and cook over gentle heat for 10 min.
Dissolve the cornflour in a little of the milk. Pour the remaining
milk over the mushrooms. When heated thru, stir in the cornflour.
Cook for 5 min. until thickened, stirring all the time. Remove
the bay leaf. Remove pan from heat and stir in 1/4 pint of the
yogurt. Season with S & P. Steam the broccoli and carrot until
al dente. Place in a bowl, then mix in the pine nuts and season
again. Preheat oven to 350F. Cook the lasagne in boiling water
for 8-10 until al dente. Put a layer of mushroom sauce in the
bottom of a lightly oiled oblong ovenproof dish. Cover with a layer
of lasagne, then the broccoli mixture, then the sauce. Repeat,
ending with lasagne. Mix 2 tsp cornflour with the remaining yogurt.
Pour this over the lasagne. Sprinkle the top with Parmesan. Bake
for 25-30 minutes.


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