Step 1

Pre-heat oven to 180ºC.

Step 2

Place a medium frying pan on a medium heat and spray with low calorie cooking spray. Add the onion and fry for 5 minutes until softened.

Step 3

Add the red pepper, garlic and mushrooms and fry for 15 minutes, uncovered.

Step 4

Add the drained chopped tomatoes, oregano, Henderson's Relish and tomato puree, stirring well. Season to taste and set aside.

Step 5

Place the rinsed spinach in a saucepan and cook uncovered over a low heat, stirring occasionally for 3 - 4 minutes until wilted. Place the spinach in a sieve over a bowl and squeeze out excess liquid by pressing with a wooden spoon.

Step 6

In a medium bowl, mix the ricotta, egg, milk, Parmesan and season with salt and pepper.

Step 7

Place half of the mushroom mixture in the bottom of a 27 x 18 cm (1.5 litre) ovenproof dish and spread out evenly.

Step 8

Place half of the spinach over the mushroom mixture and spread out.

Step 9

Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.

Step 10

Place half of the ricotta mixture over the lasagne sheets and spread to cover.

Step 11

Place the remaining mushroom mixture over the ricotta layer and spread out.

Step 12

Place the remaining spinach on top of the mushroom mixture and spread out.

Step 13

Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.

Step 14

Finish with a top layer of the remaining ricotta mixture, spreading to cover the lasagne. Sprinkle with grated Cheddar cheese.

Step 15

Place on a baking tray and place in the preheated oven for 45 - 50 minutes, until the lasagne is tender when tested with a knife and the top is golden.