artichoke and mushroom lasagne

Serves: 4

Ingredients:
2 tablespoons butter
1 bunch spring onions
2 cups mushrooms (sliced)
2 cloves garlic, crushed and peeled
2 cans artichoke hearts (drained and rinsed)
1 ½ cups baby spinach
½ can diced tomatoes
8 whole wheat lasagna sheets (cooked and drained)
bechamel sauce:
2 teaspoons butter
2 teaspoons cake flour
1 ¼ cups low fat milk(warmed)
salt and black pepper, to taste
3 cups mozzarella cheese, grated

Method:
preheat oven to 180°c.
in a large frying pan, heat butter and sauté the spring onions, mushrooms and garlic until the mushrooms are cooked well.
stir in the artichokes and cook for 5 minutes.
add the spinach and diced tomatoes. cook well.
for the béchamel sauce: melt the butter and mix in the flour. slowly pour in the milk whilst whisking well. keep stirring until the sauce thickens. set aside.
layer the mixture and then place a lasagna sheet on top. top that sheet with béchamel sauce. repeat until the ingredients are finished.
top with mozzarella cheese and bake for 10-15 minutes or until the top is golden brown and bubbly. serve immediately.