Mushroom Lasagne with Spinach and Mascarpone

Preheat the oven to 180ºC fan oven/200ºC/gas 6.
Heat the butter in a medium saucepan. Add the flour, mix together and cook for 30 seconds. Add the milk and bring back to the boil, stirring frequently. Add the mascarpone and basil. Season well with salt and pepper.
Heat the oil in a wok, add the mushrooms and garlic and fry for 2-3 minutes. Add the mascarpone sauce, mix together and take off the heat.
Pierce a hole in the bag of spinach and place in the microwave for 1 minute.
Grease a casserole dish (a large square or oblong one) and place 3 sheets of lasagna on the bottom. Add 1/3 of the spinach, 1/3 of the mushroom mix and 1/3 of the port salut cheese. Season with salt and pepper. Repeat this process 2 more times.
Place the sliced tomatoes over the top and place in the oven for 25 minutes. The cheese should be a little browned.

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