Sautee the mushrooms chopped very finely and reserve
Sautee the meat and reserve
Slice the courgette lengthways and roast until soft in the oven
Sautee the leeks and add chopped tomatoes and mushrooms to pan
Cook together for about 20 minutes adding a spoonful of sugar to counteract tomatoes acidity. Season to taste with salt and pepper
While veg cook start the bechamel sauce. Melt butter in frying pan and add as much flour as it absorbs to make a smooth paste that doesn't stick to the pan. Add milk slowly incorporating to the paste until a thick sauce develops, you can make is as thin as you like it by adding extra milk
Once the sauce is ready reserve
Add cooked meat to the tomato sauce and check for seasoning
In an ovenproof dish start with a tomato and meat layer then cover with lasagna and follow with bechamel sauce. Allow enough to make this layers at least twice and always finish with bechamel sauce on top layer. Sprinkle a few dots of butter and bake 30-40minutes at 180C (160C fan)Allow for a layer of courgette in the middle
Cook in a preheated oven at 180°C. Serve with extra vegetables or salad. I like my lasagna with pickled green beans.
