Brinjal and mushroom lasagne

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Brinjal and mushroom lasagne
Brinjal and mushroom lasagne

Preheat the oven to 180°C. Grease an oven-proof dish with non-stick spray.

1. White sauce: Heat the onion, peppercorns, bay leaves and milk to just below the boil. Remove from the heat and cool. Strain and discard the solids.

2. In a separate saucepan melt the butter, then stir in the flour to form a smooth paste. Add the milk slowly, stirring continuously while bringing to the boil. Season with the nutmeg then add the cheese. Set aside.

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