10 cloves of garlic

3 onions, chopped

2 pounds mushrooms, sliced

Butter

1 cup milk

Freshly ground black pepper and salt to taste

¼ cup flour

¼ cup butter (for the roux)

1 teaspoon English mustard

½ pounds shredded cheddar (or other strong cheese)

Whipping Cream

1 pound of lasagna noodles

1/2 pound, smoked ham, coarsely chopped

Peel and mince 10 cloves of garlic. Finely chop 3 onions. Sauté the mushrooms, onions, and garlic in butter until golden brown.

In a pan melt ¼ cup of butter and slowly stir in the flour to make a roux. Cook for a short time, but don’t brown it. Slowly stir the milk in until you have a thick white sauce. Add freshly ground black pepper and salt to taste. Add the mustard and cheese, stir until the cheese is melted. Cool, then add the cream, until it is a slightly runny sauce. It will be somewhat thick.

In a deep baking dish, layer the following:

• One layer of the onion and mushrooms,
• One layer of Lasagna (you can use the kind you don’t have to cook first)
• One layer of cheese sauce
• One layer of ham

Serve with a salad and white sparkling wine.

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