1 bunch spinach, washed and stalks removed
200g packet lasagne sheets
20g grated Parmesan cheese
2 tsp olive oil
240g onions, chopped
2 cloves garlic, crushed
250g mushrooms, sliced
1 small green pepper, chopped
140g tomato paste
440g can butter beans, rinsed and drained
440g can chopped tomatoes
1 tsp mixed herbs
1 tbsp plain flour
375ml low-fat milk
70g grated low-fat cheese
A pinch of ground nutmeg and freshly ground black pepper
Blanch the spinach until just wilted; drain well.
For the vegetable sauce, heat the oil in a non-stick frying pan.
Add the onions and garlic and cook for about 5 minutes or until soft.
Add the mushrooms and peppers. Cook a further 3 minutes, stirring occasionally.
Add the tomato paste, beans, tomatoes and herbs. Bring to a boil and simmer, partly covered, for 15 to 20 minutes.
Meanwhile, for the cheese sauce, melt the butter in a saucepan.
Stir in the flour and cook 1 minute, stirring. Remove from the heat.
Gradually add the milk, stirring until smooth. Stir over medium heat until the sauce thickens, stirring occasionally.
Remove from the heat, stir in the cheese, nutmeg and pepper.
To assemble, pour half the vegetable sauce over the base of a lasagne dish, rectangular ovenproof dish (about 16cm x 28cm). Cover with a layer of lasagne sheets, then half the spinach. Spread a thin layer of cheese sauce over the spinach. Top with the remaining vegetable sauce and remaining spinach. Place over a layer of lasagne sheets and finish with the remaining cheese sauce. Sprinkle with Parmesan or cheddar cheese.
Bake in a moderate oven (180C) for 40 minutes.