Mushroom and thyme lasagne

NZ Woman's Weekly 28/8/2009

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50 g	Butter
2	Onions, finely sliced
400 g	Mushrooms, flat brown, finely sliced
3 cloves	Garlic, crushed
1 cup	Beef stock
1 cup	Fresh thyme, sprigs
1 cup	Fresh parsley, sprigs
½ cup	Walnut pieces, roasted
½ cup	Olive oil
1	Salt & freshly ground pepper, to season
175 g	Dried lasagne pasta, sheets
½ cup	Parmesan cheese, finely grated

1. Preheat oven to 180 degC. Melt butter in a large pan. Add onions, mushrooms and garlic, and toss often. Add beef stock and simmer for 5 minutes or until liquid has reduced by half.
2. Place thyme, parsley sprigs and walnuts in a blender or food processor, then process with oil, salt and pepper to a fine purée.
3. Place a lasagne sheet in base of a well-greased 23 x 16cm ovenproof dish. Spread with a third of thyme mixture. Place half of mushroom mix over the top, then put another lasagna sheet on top.
4. Repeat layering, spreading top sheet of lasagne with rest of thyme mixture. Sprinkle over parmesan cheese, cover with foil and bake for 50 minutes.