Vegetable Lasagna Recipe

1 x 250g packet frozen spinach, thawed
250g smooth ricotta cheese
¼ teaspoon ground nutmeg
1 x 810g can tomatoes, chopped
¼ cup tomato paste 1 teaspoon dried basil
½ teaspoon dried oregano leaves
salt and pepper
2 onions, chopped
1 clove garlic, crushed
2 cups mushrooms, sliced
1 tablespoon plain flour
1½ cups milk
240g instant lasagne noodles
100g mozzarella cheese, grated

1. Preheat oven to 180C/350F
2. Combine spinach, ricotta and nutmeg in a bowl. Combine tomatoes, tomato paste, basil, oregano, salt and pepper in a separate bowl.
3. Heat a little water in a non stick saucepan and cook onion and garlic until soft. Combine one half of onions with spinach mixture and other half with tomato mixture.
4. Place mushrooms in saucepan and cook until softening, adding a little extra water if necessary. Blend together flour and milk, add to pan and heat until sauce thickens.
5. Line the base of a 24cm x 32cm baking dish with a quarter of the lasagne, leaving gaps to allow for expansion. Top with half tomato mixture, another layer of lasagne, all of the spinach mixture, more lasagne and the remaining tomato mixture. Finish with a layer of lasagne, top with mushroom mixture and sprinkle with mozzarella.
6. Bake for 1 hour. Serve immediately OR cool in baking dish. Cut into 6 slices and wrap each individually. Freeze individual portions.
7. To reheat, place one serve uncovered on an elevated plate. Heat in the microwave on medium power for 15 minutes and stand 5 minutes before serving.
2 ½ points per serve (for those interested in Weight Watchers information)