INGREDIENTS:

• 2 BOXES GF LASAGNE SHEETS (WE USE SAN REMO)
• 600 G MUSHROOMS 
• 1/2 BUNCH FLAT PARSLEY
• 200G MOZZARELLA CHEESE (SHREDDED)
• 750ml BECHAMEL SAUCE (RECIPE TO FOLLOW)

• 750ml MILK
• 90g BUTTER
• 1/2 CUP (70g) NODO GLUTEN FREE PLAIN FLOUR 
• 1/2 TSP NUTMEG
• 2 TSP SALT
• 1 TSP PEPPER
• 1/2 TBSP TRUFFLE PASTE (OPTIONAL)

METHOD:

1. BEGIN BY MAKING THE BECHAMEL. ADD THE BUTTER TO A LARGE POT AND ALLOW IT TO MELT ON A LOW HEAT. ONCE THE BUTTER HAS MELTED, ADD IN THE FLOUR AND TRUFFLE PASTE (OPTIONAL), STIRRING TO COMBINE. 
2. GRADUALLY ADD IN THE MILK, STIRRING TO REACH A SMOOTH CONSISTENCY. THEN ADD THE NUTMEG, SALT AND PEPPER. 
3. COOK OUT THE BECHAMEL ON A MEDIUM HEAT. THIS PROCESS SHOULD TAKE AROUND 30 MINUTES. DURING THIS TIME, ENSURE YOU ARE STIRRING REGULARLY TO PREVENT THE SAUCE FROM BURNING. 
4. SET THE BECHAMEL ASIDE AND PREHEAT THE OVEN TO 180C. 
5. CHOP UP THE MUSHROOMS AND ADD TO A PAN ON MEDIUM HEAT WITH OIL. COOK THE MUSHROOMS UNTIL THEY ARE TENDER, SEASONING WELL WITH SALT AND PEPPER.
6. TAKE OUT YOUR LARGE BAKING DISH AND PLACE YOUR FIRST LAYER OF PASTA SHEETS ON THE BOTTOM. TOP LAYER WITH BECHAMEL SAUCE, MUSHROOMS AND PARSLEY. REPEAT THIS PROCESS FOR AN ADDITIONAL TWO LAYERS. 
7. COOK LASAGNE IN THE OVEN FOR 45 MINUTES, TOPPING WITH THE MOZZERELLA CHEESE HALF WAY THROUGH.