Recipe by: Shirley Bradstock  -  Food Writer, Cooking Teacher, Radio Broadcaster

This rich and tasty lasagne can be made ahead of time so it is a perfect dish to take away to a party, a picnic or dinner any day of the week.

250gm spinach (or 2 x 250g pack frozen spinach)
250gm grated cheese (cheddar, colby, edam or similar)
1 x 220g can Emma Mushrooms in Tomato and Herb Sauce
6 rashes bacon (about 200g)
4 ripe tomatoes, chopped
150g dried lasagne pasta

Preheat the oven to 200C.  If you are using fresh spinach boil it in salted water for about 3 minutes.  If you are using frozed spinach cook according to packet instructions.  Squeeze spinach to remove as much water as possible.  Chop the spinach coarsely and toss with half of the grated cheese.  Using a 23 x 11cm loaf dish place a layer of dried pasta in the bottom.  Build up layers as follows:  half of the Mushroom in Tomato and Herb Sauce, half of the bacon, more pasta, all of the spinach and cheese mixture, remaining Mushroom in Tomato and Herb Sauce, remaining bacon, remaining pasta, all the chopped tomatoes and the remaining cheese.  Sprinkle with pepper.

Bake until the cheese is golden on top, about 30-40 minutes.  Serve in slices with a mixed green salad.

Serves 4.