Lasagne

1 bunch spinach or silver beet
3 onions,
1 tin chopped tomatoes
1 tbsp olive oil
1 tsp oregano
2 tsp nutmeg
1 tbsp tomato paste
250gm ricotta cheese
250gm cottage cheese
1 pkt of Mountain Bread™
¼ cup skim milk
1 tbsp parmesan cheese
200gm button mushrooms
fresh ground black pepper

1  Trim white woody stalks from spinach and discard, then rinse leaves thoroughly.  Place wet spinach in a large saucepan with chopped mushrooms, cover and cook on high for five minutes or until barely tender. Drain, lightly squeeze and set aside.

2  Saute garlic and onion in oil until transparent, stir through spinach and mushroom mixture with nutmeg.  Beat
together cheeses, milk and pepper and combine with tomato pieces, oregano and tomato paste.

3  To assemble, line a lightly oiled casserole dish with one slice of Mountain Bread™. Layer with one third of the tomato, one third of spinach and one third of cheese.  Top with Mountain Bread™ and repeat twice, finishing with a layer of bread.  Sprinkle with parmesan cheese and bake at 180c for 30-40 minutes.

4  Serve with garden salad