Spinach and Mushroom Lasagne

Still going through the cookbook from the Aubergine toastie with Pesto (all colour cookbook, 200 veggie feasts, hamlyn)

Ingredients:

Lasagne:
4 tbsp olive oil
2 garlic cloves
2 teaspones thyme
500g/1lb button mushrooms, trimmed and sliced
500g/1lb frozen leaf spinach, deforsted
spray oil
200g/7oz fresh lasagne sheets (according to the box I had 250g and ran out...)
salt and pepper

Sauce:
1.2 liters/2 pints milk
2 bay leaves
50g/2oz unsalted butter
50g/2oz plain flour
250g/8oz cheddar cheese, grated

Directions:
To make the Sauce:

1: Boil the milk and the bay leaves.
2: Remove from the heat and leave for 20 minutes (to infuse) and then throw out the leaves.

3: Melt the butter in a saucepan and then add the flour, stirring constantly for 1 minute.

4: Gradually stir in the milk, while cooking and stirring
5: Reduce heat and simmer for 2 minutes

6: Add most of the cheese and stir until melted









To make the Lasagne
7: Preheat the oven at 190C/375F
8: Heat the oil

9: Add the garlic, thyme, mushrooms, salt and pepper and stir frequently for 5 minutes (until tender)

10: Squeeze out the excess water from the spinach, chop, add to the mushroom mixture and remove from the heat. My spinach was not completely cool so I let it cook more and it was fine.
















11: Oil the pan (2.5litre/4pt)

12: Cheese layer (1/4), mushroom/spinach layer (1/3), lasagne sheet, cheese layer (1/4), mushroom/spinach layer (1/3), lasagne sheet, cheese layer (1/4), mushroom/spinach layer (1/3), lasagne sheet, cheese layer (1/4), extra cheese.













13: Bake for 35-40 min.