Spinach and mushroom lasagne

6 tablespoons vegetable oil
2 onions, chopped
340g (12oz) mushrooms, sliced
700g (1lb 9oz) fresh spinach
salt and black pepper
grated nutmeg
4 cloves garlic, crushed
3 tablespoons tomato purée
3 x 400g tins chopped tomatoes
55g (2oz) plain flour
1 litre (13⁄4 pts) unsweetened soya milk
20-24 lasagne sheets

Heat 2 tablespoons vegetable oil in a large saucepan. Add the onion and mushroom and sauté for 5 minutes, until the onion has softened but not browned. Add the washed spinach and cook gently for a few minutes until wilted. Season to taste with salt, pepper and nutmeg.

Heat 2 tablespoons vegetable oil in a large frying pan. Add the garlic and fry gently for 1 minute. Add the tomato purée and tomatoes and simmer gently for 10 minutes until the mixture has reduced to a thick sauce.

Place a layer of pasta in the bottom of a greased dish. Add half the tomato sauce and half the spinach mixture. Repeat and finish with pasta.

Make the béchamel sauce: heat the remaining oil then add the flour. Mix well and cook gently for a minute, stirring continuously. Gradually mix in the soya milk. Bring back to the boil and simmer gently for a few minutes. Pour on top of the pasta.

Bake for 35-40 minutes at 200ºC/400ºF/gas 6 until brown on top. Serve with green salad. Serves 8.