12 - 16dried or fresh lasagna noodles (the quantity depends on the oven dish you are using)
2cloves garlic – minced
1red pepper – deseeded and diced
1green pepper – deseeded and diced
few mushrooms – diced (optional)
2tbspextra virgin olive oil
1tindiced tomatoes with freeze-dried herbs (400 g)
280gsingle leaf baby spinach (1 small packed)
pinch of salt
pinch of white pepper
1 & ½ltmilk (depending on how you want your cheese sauce, add more milk)
Salt and freshly ground black pepper
1cupmozzarella cheese - extra for sprinkling
Preheat oven to 350 degrees F /175 degrees C
Prepare a large oven dish with nonstick spray.
Place a saucepan on medium heat then add the butter, remove from the heat, and mix in the flour until a thick consistency.
Replace the saucepan to the heat and add milk, little by little, whisk well ensuring there are no lumps, add the mustard and cayenne pepper, season to taste.
Add whisked eggs, mixed with a little hot mixture to heat the eggs, then add eggs. Set aside. (The sauce will cook the lasagne pasta, so ensure it is not too thick, Just add a little more milk if necessary)
In a skillet over medium-high heat, cook mushrooms, onions, garlic, green and red pepper in olive oil until onions are tender.
Add the mince and sauté until completely browned, then add the tomato puree, brown onion soup, and tinned tomato and mix well and set aside.
Lay uncooked lasagne noodles at the bottom of the baking dish, and spread one-third of the mince, layer with spinach then spread 1 cup of the pasta sauce and some of the mozzarella cheese sprinkled over this.
Repeat layering 2 times until all has been used.
Cover with leftover sauce, add more mozzarella, and sprinkle with cayenne pepper.
Cover dish with aluminum foil (optional) and bake in a preheated oven for 1 hour.