Preheat the oven to 180C.
Heat the oli and saute the onion for 5 minutes. Add the mince and
cook until browned, then add the mushrooms and cook for another 10 minutes.
Make a roux sauce by melting the butter then add flour, astir well before slowly adding the milk, stirring all the time until you have a smooth creamy sauce. Stir in 50ml of the cream and half the grated cheese.
Add the tin of chopped tomatoes, tomato puree and the remaining cream to the mince and onions and mix well.
Spoon a layer of mince in the bottom of a large lasagne dish, followed by a layer of lasagne sheets. Spoon over some white sauce.
Carry on layering all the ingredients, ending with white sauce on top.
Finally sprinkle over the remaining grated cheese.
Cook for about 45mins until bubbling and lightly browned on top.
for a smaller family, and its great the next day too!!add salad, potato wedges, chips or garlic bread to make it stretch.
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