Preparation Steps

• Finely chop onions and garlic either by hand or in a food processor. Remove and set aside.
• Add spinach and chop finely. Remove and set aside.
• Chop mushrooms.
• Sauté onions and garlic.
• Add spinach and cook for about 5 minutes.
• Stir in mushrooms and cook for about 10 minutes until done.
• Make the sauce by melting margarine in a saucepan on low heat.
• Stir in flour and salt and pepper to taste.
• Cook on low to medium heat until there are no lumps.
• Add the milk and stir until thickened. Optionally add Royco cheese and peppercorn sauce to flavor it and to help thicken the sauce faster.
• Pre-heat the oven to 160°C / 320°F. Grease an ovenproof dish and spoon a layer of the sauce at the bottom of the dish.
• Cover with a single layer of lasagne sheets.
• Spoon in some of the spinach and mushroom mix and add in some of the sauce.
• Place another layer of lasagne sheets over the mixture. Continue alternating layers until finished with a thick layer of sauce on top.
• Grate cheese to finish. Bake at 160°C for about 20 minutes, covering loosely with foil if needed.
• Remove from the oven and allow to cool for 10 minutes before serving.
• Enjoy :)