4 tablespoons of olive oil
4 garlic cloves, crushed
2 teaspoons chopped thyme
500 g (1 lb) button
Mushrooms, trimmed and sliced
500 g (1 lb) frozen leaf spinach, defrosted
Spray oil, for oiling
200 g (7 oz ) fresh lasagne sheets
Salt and black pepper
For cheese sauce
1.2 litres (2 pints) soya milk
2 fresh bay leaves
50 g (2 oz ) unsalted non- dairy butter,
Plus, extra for greasing
50 g (2 oz ) plain flour
250 g (8 oz ) non -dairy cheddar cheese, grated
First make the sauce. Put the milk and bay leaves in a saucepan and heat to boiling point. Remove
From the heat and leave to infuse for 20 minutes. Discard the bay leaves.
Melt the butter in a separate saucepan, add the flour and cook over a medium heat, constantly, for 1 minute. Gradually stir in the milk and continue to cook, stirring until the mixture boils. Reduce the heat, add most of the cheddar and stir until melted.
Meanwhile, heat the oil in a frying pan, add garlic, thyme and mushrooms and salt and pepper and cook over a medium heat, stirring frequently, for 5 minutes until tender. Squeeze out the excess water from spinach and roughly chop. Stir into the mushrooms mixture. Remove from the heat.
Lightly oil a 2.5 litre (4 pint) lasagne dish with spray oil. Spread a quarter of the cheese sauce over the base and add one- third of the mushroom and spinach mixture and lasagne sheet. Repeat these layers twice more. Add a final layer of sauce to cover the lasagne and scatter over the remaining cheese. Bake in a preheated oven, 190 c (375 f), gas mark 5, for 35- 40 minutes until browned.