Lasagne

1. Preheat oven to moderate, 180°C . Lightly grease a medium baking dish.
   
   
2. Heat oil in a large frying pan on high. Saute onion and garlic 4-5 minutes, until tender. Add mince. Cook for 4-5 minutes, until browned, breaking up lumps with a spoon. Add mushrooms and cook, stirring, for 2-3 minutes. Stir in tomato paste.
   
   
3. Blend in tomatoes and wine. Bring to boil. Reduce heat and simmer for 8-10 minutes, until thickened. Add parsley. Season to taste.
   
   
4. WHITE SAUCE: Meanwhile, melt butter in a medium saucepan on high. Add flour. Cook, stirring 1 minute. Remove from heat. Blend in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Stir in ricotta. Season to taste.
   
   
5. Place lasagne sheets in prepared dish, cutting to fit. Spoon over half mince mixture then half white sauce. Sprinkle with quarter cheese. Repeat these layers, finishing with lasagne sheets.
   
   
6. Whisk cream and egg together in a small bowl. Pour over final lasagne sheet. Sprinkle with remaining cheese.
   
   
7. Bake 30-35 minutes, until golden. Set aside 5 minutes before serving.

• Leftover lasagne sheets can be frozen for later use. Wrap tightly in plastic wrap to prevent freezer burn.