Ingredients:

• Lasagne sheets as needed
• For Filling:
• 4 cups – spinach, chopped
• 1 cup – mushroom, sliced
• 1/2 cup – cooked Corn kernels
• 1/2 cup – Tomato puree
• 3 tbsp – oil
• 2 tsp – garlic, minced
• 1 – onion, chopped
• 2 tsp – green chilli, minced
• salt and pepper to taste
• For Sauce:
• 300 ml – Milk
• 1 – Carrot
• 1 – Onion
• 1 stalk – Celery
• 1 piece – Mace
• 1 – Bay Leaf
• 4 tbsp – Butter
• 4 tbsp – Maida
• 4 tbsp – chopped Parsley
• 3 to 4 tbsp – grated cheese
• salt & pepper

Method:

1. For Filling:
2. Heat the oil in a fry pan.
3. Fry garlic till golden brown.
4. Add onion and fry till softened.
5. Add green chilli, mushroom and spinach.
6. Sprinkle with little salt and keep covered till the vegetables are cooked.
7. Sprinkle with little salt and keep covered till the vegetables are cooked.
8. Add tomato puree, corn, salt and pepper.
9. Simmer for 2-3 minutes and remove from fire.
10. For Sauce:
11. Chop carrot, onion and celery.
12. Add these to milk along with mace and bay leaf.
13. Bring to a boil and remove from fire.
14. Strain after 1/2 hr.
15. Make white sauce Add salt and pepper to taste.
16. Add parsley.
17. Grease an 8-inch square baking dish with butter.
18. Spread a thin layer of sauce in it.
19. with this milk, butter and Maida.
20. Arrange a layer of lasagne sheets over it.
21. Spread with 1/2 the spinach mixture.
22. Arrange another layer of sheets over it and top with remaining spinach mixture.
23. Cover the mixture with a layer of sheets.
24. Pour the sauce on top.
25. Sprinkle with grated cheese.
26. Dot with 1 Tbsp of butter and bake in a hot oven (200C) till golden brown. Serve hot.