Lasagne

Ingredients

• 14 large instant lasagna sheets
• 3 tbsps plain flour
• 750 ml skim milk
• 90 g canola spread
• 400 g canned diced tomatoes
• 150 g shredded light tasty cheese
• 4 cups Bolognese sauce
• 1 tsp nutmeg
• 1 tsp ground white pepper
• 1 tsp sage
• 60 g finely grated Parmesan cheese
• 160 g spinach

Directions

1. To make bechamel melt canola spread in a saucepan on medium heat, stir in flour and cook stirring for 3 minutes. Remove from heat and add 1 cup of milk and whisk until smooth and combined, pour in the remaining milk. Return the saucepan to the stove and stir continuously until the sauce boils and thickens. Remove from the stove and whisk in the Parmesan, nutmeg, sage and pepper.
2. Combine the Bolognese and the diced tinned tomatoes.
3. To build the lasagne select a 30 cm x 20 cm ovenproof dish. Cover the bottom of the dish with a thin layer of meat sauce. Arrange the lasagne sheets in a single layer, spoon Bolognese over and smooth with the back of a spoon, now dot a layer of the bechamel and smooth over, now the uncooked spinach leaves. Repeat so there are four layers of pasta.
4. Top the last layer of lasagne sheets with the bechamel and sprinkle with the shredded light tasty cheese.
5. Place in an oven preheated to 180 °C and bake for 45-50 minutes.
6. Remove the lasagne from the oven and let it stand for 10 minutes, this will allow the lasagne to hold its shape rather than falling apart.
7. Note: when layering visually divide the Bolognese, bechamel and spinach so you will have enough to complete each layer. This lasagne freezes well.