Cook about 300 grams/ of dry pasta shapes - something like penne, bows or shells. Drain and leave in the drainer.
In a frying pan, saute one chopped onion, 250 grams/½ pound fresh mushrooms (or more) and one or two garlic cloves. When the onion is translucent and the mushrooms have wilted, turn heat off and leave in the pan.
Make a cheese sauce - mine is: 2 tablespoons plain flour and 2 tablespoons of butter in a saucepan, mix together and add salt and pepper. Cook on low heat for about 2 minutes. Add a dash of Tabasco or a sprinkle of chilli powder and stir in. Add about 500mls/one pint of milk. I often use powdered milk for this. Whisk this mixture together over medium heat until it starts to thicken, then add one cup of shredded cheddar cheese. Stir the sauce until thick and smooth.
Then put the meal together. In a lasagna dish, add the pasta, mushroom and onions and mix. Pour the sauce over and mix in. Top with some Parmesan and bake in a medium over until the top is golden brown. Serve with a salad.