Separate the green spinach leaves from the stalks, wash thoroughly. In a deep frypan lightly fry the onion in a tablespoon of oil. Add the zucchini and carrots and gently fry. Add the tomatoes, cook gently for 5-10 minutes. Add the capsicum and mushrooms, gently simmer for a further 10-15 minutes. Meanwhile, boil the spinach in water for a few minutes, add salt to taste. Drain and leave to cool.

For the cheese sauce, melt the butter in a saucepan, add the flour and mix vigorously to form a thick paste. Remove from the heat, add a little milk to thin the paste, and continue to gradually add and stir in milk to thin. Put the pan back on the heat and continue adding milk, stirring over a low heat, until the sauce is the right smooth consistency - ½ pint to ¾ pint of cheese sauce is required. Add the grated cheese, stir until the cheese has melted.

In a deep square dish, add half the vegetables in tomato sauce mixture (about 1½ inches deep). Cover with a layer of lasagne sheets. Cover the lasagne with a layer of spinach, and then a layer of half the cheese sauce. Repeat with the remainder of the vegetables, lasagne and cheese sauce. Garnish the top with a few sliced tomatoes. Cook for about 25-35 minutes. following the instructions on the back of the packet of precooked lasagne. Serve hot with fresh crusty bread and a salad