Artichoke And Mushroom Lasagne

Ingredients

• 2 tablespoons butter
• 1 bunch spring onions
• 2 cups mushrooms (sliced)
• 2 cloves garlic, crushed and peeled
• 2 cans artichoke hearts (drained and rinsed)
• 1 ½ cups baby spinach
• ½ can diced tomatoes
• 8 whole wheat lasagna sheets (cooked and drained)
• bechamel sauce:
• 2 teaspoons butter
• 2 teaspoons cake flour
• 1 ¼ cups low fat milk(warmed)
• salt and black pepper, to taste
• 3 cups mozzarella cheese, grated

Preparation

1. preheat oven to 180°c.
2. in a large frying pan, heat butter and sauté the spring onions, mushrooms and garlic until the mushrooms are cooked well.
3. stir in the artichokes and cook for 5 minutes.
4. add the spinach and diced tomatoes. cook well.
5. for the béchamel sauce: melt the butter and mix in the flour. slowly pour in the milk whilst whisking well. keep stirring until the sauce thickens. set aside.
6. layer the mixture and then place a lasagna sheet on top. top that sheet with béchamel sauce. repeat until the ingredients are finished.
7. top with mozzarella cheese and bake for 10-15 minutes or until the top is golden brown and bubbly. serve immediately.