Vegetarian Lasagne

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• 1

  small onion, chopped
• 1

  garlic, crushed
• 1 tbsp

  polyunsaturated oil
• 425 g

  can diced tomatoes
• 2 tbsp

  salt reduced tomato paste
• 1 tbsp

  chopped parsley
• 250 g

  pkt frozen spinach, thawed and drained
• 1 cup

  low fat ricotta cheese
• 0.25 cup

  NESTLÉ CARNATION Lite Cooking Cream 300ml
• 30 g

  polyunsaturated margarine
• 125 g

  mushrooms, chopped
• 1 tbsp

  flour
• 0.75 cup

  NESTLÉ CARNATION Lite Cooking Cream 300ml, extra
• 12 sheets

  fresh or intant lasagne
• 0.5 cup

  grated light cheddar cheese