PUREFOODS CORNED BEEF LASAGNA

Ingredients:

400

lasagna noodles, cooked according to package directions

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

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

Procedure:

Preheat oven to 350°F.
To make meaty sauce, 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. Gradually add milk and continue stirring until thick. Add cream, mushrooms and season with salt and pepper. Set aside.
Spoon out meat sauce on 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:

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