Cheesy Vegetable Lasagne

Ingredients

• Cheese Sauce
• 1 litre low fat milk
• 1 cup flour
• 4 KRAFT FREE Singles
• crumbled
• 1 tablespoon mustard
• Tomato Sauce
• 425g can crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• 2 tablespoons basil
• shredded
• Vegetable filling
• 100g mushrooms
• finely sliced
• 2 cloves garlic
• finely chopped
• 250g frozen chopped spinach
• thawed and drained
• 2 red capsicums
• roasted
• 1 large zucchini
• grated
• 1 cup creamed corn
• 250g instant lasagne sheets
• 2 tablespoons KRAFT* Parmesan Cheese

Instructions

1. Stir milk into flour in a saucepan and bring to the boil.
2. Cook for 5 minutes, stirring until sauce has thickened.
3. Remove from the heat, and stir through the Singles and mustard.
4. Place crushed tomatoes, tomato paste and sugar in a saucepan and bring to the boil.
5. Simmer for 10 minutes until thickened.
6. Stir through the basil.
7. Spray a non-stick frypan lightly with oil, and cook mushrooms and garlic over a moderate heat until tender.
8. Add the spinach, and cook a further 2 minutes.
9. Coat the bottom of a 5 x 16cm x 26cm baking dish with a small amount of the tomato sauce, and top with a layer of pasta.
10. Spread with a generous amount of cheese sauce, and sprinkle with grated zucchini.
11. Add another layer of pasta, top with tomato sauce and grilled capsicum.
12. Repeat another layer of pasta, spread with cheese sauce, and top with the mushroom and spinach mixture.
13. Add another layer of pasta, spread with creamed corn and use the remaining tomato sauce.
14. Top with remaining pasta sheets, and cheese sauce.
15. Bake at 180, covered for 30 minutes.
16. Remove the aluminium foil, and sprinkle with parmesan cheese.
17. Bake, uncovered for a further 20 minutes, and serve.