Ingredients

• 1 onion, peeled and finely chopped
• 2 teaspoons minced garlic
• 750 grams flat mushrooms, roughly sliced
• ¼ cup chopped fresh parsley or 2 tablespoons dried
• 1 500-gram can pre-made tomato pasta sauce
• 3-4 bunches fresh spinach, well washed
• 400 grams fresh egg lasagne
• ¼ cup grated cheese

Cheese sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1½ cups grated cheddar-style cheese

Method

1. Preheat the oven to 190ºC Cook the onion with a dash of oil in a large frying pan until softened. Add the garlic and mushrooms and cook over a high heat until all the moisture from the mushrooms has evaporated. While this cooked, prepare the cheese sauce.
2. Remove from the heat, cool, then stir in the parsley. Season well with salt and pepper, and a good pinch of paprika if you have it to hand. Set aside.
3. Cut the lasagne sheets to fit a 7-8 cup capacity lasagne-style dish - you will need to have three layers of pasta. Cover the base of a greased dish with a ¼ cup of the tomato pasta sauce and arrange one sheet of the cut pasta on top.
4. Tear any coarse stems from spinach leaves and arrange half the leaves on top. Spread over half the mushroom mixture. Add a layer of pasta. Top with half the remaining tomato sauce and one third of the cheese sauce. Repeat the layers finishing with a layer of cheese sauce. Sprinkle with cheese.
5. Bake for 30-35 minutes until the top is golden, the pasta tender and the filling piping hot. Remove from the oven and stand for 10 minutes before serving.

Cheese sauce

1. Melt the butter in a saucepan, add the flour and cook for about 1 minute until frothy. Quickly stir in the milk and cook stirring until smooth and thick. Remove from the heat, stir in grated cheese.