1 onion peeled and studded with 6 cloves
1 bay leaf
5ml/1 teaspoon mustard seeds
430ml/ ¾ pint/1½ cups milk
120g/4oz mushrooms, sliced
70ml/4½ tablespoons white wine
45g/1½ oz/3 tablespoons butter
45g/1½ oz/3 tablespoons flour
Ground white pepper
225g/8oz gammon/ham, diced
120g/4oz/ ¾ cup peas
60ml/4 tablespoons double/heavy cream
180g/6oz ready-to-use dried lasagne pasta
Cheddar cheese, grated
Put the onion, bayleaf, nutmeg and mustard seeds in the milk, cover and cook on HIGH for 3-5 minutes until just boiling. Leave to stand for 10 minutes.
Meanwhile, put the mushrooms in a small bowl with the wine, cover and cook on HIGH for 4-5 minutes until soft. Put the butter in a bowl and cook on HIGH for 30 seconds-1 minute until melted. Stir in the flour and cook on HIGH for 45 seconds. Strain the milk and add with the wine. Whisk well. Cook, uncovered, on HIGH for 3-4 minutes until the sauce begins to thicken, whisking frequently. Season with salt and pepper, stir in the gammon/ham, peas, cooked mushrooms and the cream.
Arrange layers of sauce and lasagne in a microproof serving dish. Sprinkle the top with cheese and cook on MEDIUM for 20-25 minutes until the lasagne is fully cooked and the dish is heated through. Brown under the grill/ broiler if desired.