spinach and mushroom lasagna

Serves: 4

Ingredients:
800g tin chopped tomatoes
1 tablespoon tomato puree
2 cloves garlic, crushed
1 heaped teaspoon dried oregano
1 teaspoon olive oil
1 onion, finely chopped
1 large red pepper, finely chopped
250g mushrooms, thinly sliced
2 teaspoons flour
250ml skimmed milk
300g frozen spinach (defrosted and drained)
100g extra-light cream cheese
1 teaspoon dijon mustard
1/2 teaspoon black pepper
250g wholemeal lasagne
2-3 fresh tomatoes, thinly sliced
30g cheddar
6 fresh, torn basil leaves, to garnish

Method:
preheat the oven to 180°c/gas 4. blend together the tomatoes, tomato puree, garlic and oregano to make a tomato sauce, then set aside.
heat the oil in a pan and add the onion. cook for 2–3 minutes, add the red pepper and cook a further 2–3 minutes. add the mushrooms, cook for 2 minutes then gradually stir in the flour to coat the vegetables.
gradually, stir in the milk until it starts to thicken, add the spinach and stir for 1 minute then stir in the cream cheese, mustard and black pepper.
to an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes.
sprinkle with cheddar and bake for 30–35 minutes. scatter with fresh basil to serve.