CORNED BEEF LASAGNA

Ingredients:

400

lasagna noodles, cooked according to package directions

1	pc (100 g)	white onion, finely chopped
6	cloves	garlic, minced
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	can (380 g)	PUREFOODS CORNED BEEF
1	pouch (200 g)	tomato sauce
1 1/2	cups	beef broth
1/2	cup	brown sugar
1	tsp (1 g)	oregano powder
1	tsp (0.6 g)	dried marjoram
1	tsp (0.7 g)	dried basil
		iodized fine salt and pepper to taste

1	bar (225 g)	MAGNOLIA GOLD BUTTER UNSALTED
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
2	cups	MAGNOLIA FRESH MILK
1	pack (250 mL)	MAGNOLIA ALL-PURPOSE CREAM
1/2	cup (78 g)	sliced button mushrooms, drained
		iodized fine salt and pepper to taste
1	pack (160 g)	MAGNOLIA CHEDDAR CHEESE, grated
1	stalk (5 g)	parsley, chopped (1 tbsp)

Procedure:

Preheat oven to 350°F.
To make meat sauce, in a pan sauté onion and garlic in butter until tender. Add corned beef, tomato sauce, broth, sugar, herbs, salt and pepper. Simmer until slightly thick. Set aside.
To make mushroom sauce, melt butter and add flour in a saucepan. Gradually add milk and continue stirring until thick. Add cream, mushrooms and season with salt and pepper. Set aside.
Spoon out some meat sauce on the bottom of a rectangular ovenproof serving dish and cover with one layer of noodles. Alternately cover with meat sauce, mushroom sauce and cheese.
Bake for 15-20 minutes or until slightly golden. Top with parsley.

Makes 4 to 5 servings.

Tip/s:

-Best served with garlic bread.

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