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1
Preheat oven to 180 degrees C (350 degrees F).
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2
Heat oil, saute onion and garlic for 2 minutes.
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3
Remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
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4
Stir over a low heat for 20 minutes until sauce thickens.
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5
Meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
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6
Add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
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7
Melt butter in a saucepan, remove from heat.
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8
Add flour, stir with a wooden spoon.
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9
Replace on low heat and heat for 30 seconds, stirring continuously.
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10
Remove from heat and add milk gradually, stirring vigourously, until smooth.
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11
Replace on heat and stir till boiling.
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12
Reduce heat and stir 1 minute.
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13
Add mustard, stir well, remove from heat and add 1/2 cup grated cheese. Put lid on saucepan.
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14
Place a layer of vegetable sauce on bottom of a large lasagne pan.
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15
Cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
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16
Continue with layers until used up. Final layer should be lasagne.
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17
Cover with cheese sauce and sprinkle with remaining grated cheese.
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18
Bake for 30 mins until cheese is melted and golden brown.
