- Step 1
Preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add bacon and mushrooms and cook, stirring, for 5-7 mins or until browned and any liquid has evaporated. Add garlic and cook for 1 min. Add spinach and cook, stirring, for 3 mins or until wilted. Remove from heat.
- Step 2
Meanwhile, place ricotta and eggs in a food processor and process until smooth. Season.
- Step 3
To make the cheese sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins. Remove from heat. Gradually whisk in the milk until smooth. Return saucepan to a low heat and cook, stirring, for 6-8 mins or until mixture has thickened. Remove from heat. Stir in cheddar. Season.
- Step 4
Spread 1 cup (250ml) of the cheese sauce on the base of a 12-cup (3L), 20 x 30cm baking dish. Top with 2 sheets of fresh lasagne, cutting to fit. Top with one-third of mushroom mixture, one-third of ricotta mixture and 2 lasagne sheets. Repeat with remaining mushroom mixture, ricotta mixture, and lasagne sheets. Top the lasagne sheets with the remaining cheese sauce. Sprinkle with parmesan and bake for 40 mins or until golden and cooked through. Serve with salad and bread.