Fresh lasagne sheets (150g)
Spinach (400g - minced)
Garlic (1 - chopped)
Soy Cream (300 ml)
Emmental cheese (50g - grated)
1) In a sauce pan add the spinach, garlic and a drizzle of olive oil and cook for 15 minutes. Season to taste.
2) Cover the bottom of a oven proof dish with a bit of the margarine then place some of the pasta strips over the top. Follow this with some spinach and a bit of soy cream. Repeat this step twice until all the ingredients have been used up. Finnish with the soy cream and sprinkle with emmental cheese .
3) Cook in the oven (180C) for 30 minutes, or until golden-brown on top and completely cooked through.