Vegetarian Lasagne

Step by step

• Instructions

  1. Preheat oven to 180°C/160°C fan forced.
  2. Heat a large saucepan over medium heat; cook onion and garlic in oil for 2 minutes or until tender; add tomatoes, tomato paste and parsley; bring to the boil, reduce heat, simmer uncovered for 15 minutes.
  3. Meanwhile, combine spinach, ricotta and light evaporated milk in a medium bowl; mix well and set aside.
  4. Melt margarine in a medium saucepan over medium heat; add mushrooms, cook 2 minutes, add flour, cook 1 minute. Gradually add extra light evaporated milk. Bring to the boil, reduce heat, simmer 1 minute or until thick and creamy.
  5. Arrange 4 lasagne sheets in a lasagne dish. Spread tomato sauce evenly over lasagne. Top with another 4 lasagne sheets. Spread spinach and ricotta mixture evenly over lasagne. Top with final 4 lasagne sheets. Spoon mushroom sauce evenly on top.
  6. Sprinkle with cheese, bake for 30 minutes.