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