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Ingredients

• 1 box lasagna noodles, cooked according to package directions
• ¼ cup cooking oil
• 2 tbsps. garlic, minced
• ¼ cup onions, chopped
• ½ cup button mushrooms, sliced
• 2 (175 gms.) cans corned beef
• 1-½ cups tomato sauce
• 1 tsp. dried Italian seasoning
• ½ tsp. fine salt
• ¼ tsp. black pepper, ground
• For the white sauce:
• ½ cup butter
• ½ cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• ¼ tsp. salt
• 1 cup quick melt cheese, grated

Instructions

1. In a pan, heat oil. Sauté garlic and onions. Add mushrooms and corned beef. Add tomato sauce and simmer for 3 minutes.
2. Add Italian seasoning. Season with salt and pepper. Simmer for another minute.
3. Remove from heat and set aside.
4. To make the sauce:
5. Melt butter in a pan. Add flour and stir until bubbles appear appear. Pour in milk while stirring continuously. Add cream and season with salt. Cook until slightly thick; set aside.
6. To assemble:
7. Spread a thin layer of the sauce mixture into a rectangular pan. Lay lasagna at the bottom with the sauce mixture; then the white sauce. Repeat procedure to make up to 3 layers. On the last layer, pour remaining white sauce. Sprinkle with cheese.
8. Bake in a pre-heated oven at 350ºF for 30 minutes.
9. Allow to stand for 20 minutes before cutting into serving portions.
10. Serve with garlic bread on the side.

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