Mushroom and spinach Lasagne
1 large onion
4 cloves garlic
1/2C Olive oil
2 Tbsp. tomato paste
2 cans chopped tomato
700g of mushrooms – mix of button and flat
2C Colby or mild cheese grated
1/2 C finely grated parmesan
1 Tbsp. plain flour
200g frozen spinach or a bunch of fresh spinach, blanched and finely chopped
1 box Lasagne sheets
Preheat your oven to 180C
In a sauce pan sweat your onions in olive oil until transparent add the finely chopped garlic and fry for another 2 mins add the tomato paste and fry for 2 mins mixing constantly.
Add the canned tomatoes season and cook on a medium heat for 10 mins. Add the finely chopped mushrooms and grated courgette and cook until the mushrooms have softened. Season
In a small pot on a low heat melt the butter and add the flour and cook for 10 mins stirring constantly. Raise the heat to medium and add the milk in small amounts mixing well between each amount until it is a thick paste, add larger quantities until all the milk is used. Whisk well to form a smooth sauce and add the frozen spinach and mix until the spinach is incorporated into the sauce.
In a large baking dish spoon a thin layer of the mushroom mix add a layer of pasta, a layer of spinach sauce and then the tomato mix. Layer the remaining aiming for a final spinach layer on top.
Top with the cheese and cover with tinfoil. Bake for 45 minutes and remove the tinfoil.
Continue cooking checking the pasta with a knife until it is cooked and the top is crispy and brown.