Spinach And Mushroom Lasagna

Ingredients

• 800g tin chopped tomatoes
• 1 tablespoon tomato puree
• 2 cloves garlic, crushed
• 1 heaped teaspoon dried oregano
• 1 teaspoon olive oil
• 1 onion, finely chopped
• 1 large red pepper, finely chopped
• 250g mushrooms, thinly sliced
• 2 teaspoons flour
• 250ml skimmed milk
• 300g frozen spinach (defrosted and drained)
• 100g extra-light cream cheese
• 1 teaspoon dijon mustard
• 1/2 teaspoon black pepper
• 250g wholemeal lasagne
• 2-3 fresh tomatoes, thinly sliced
• 30g cheddar
• 6 fresh, torn basil leaves, to garnish

Preparation

1. preheat the oven to 180°c/gas 4. blend together the tomatoes, tomato puree, garlic and oregano to make a tomato sauce, then set aside.
2. heat the oil in a pan and add the onion. cook for 2–3 minutes, add the red pepper and cook a further 2–3 minutes. add the mushrooms, cook for 2 minutes then gradually stir in the flour to coat the vegetables.
3. gradually, stir in the milk until it starts to thicken, add the spinach and stir for 1 minute then stir in the cream cheese, mustard and black pepper.
4. to an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes.
5. sprinkle with cheddar and bake for 30–35 minutes. scatter with fresh basil to serve.