Serves 4-6 people.
Pre heat oven to 180.
Fry 1 onion, 2 sticks celery, 2 small carrots and 1 garlic clove.
Stir in 1 tbsp tomato puree and cook for 5 more mins, then add 2 tins chopped tomatoes.
Simmer for 20 mins. Allow to cool and blend it.
Cook the spinach (1 kg)
Put 300g Philadelphia light in a bowl and stir until smooth. Add spinach, 1 tbsp parmesan and 2 tbsp mint.
Spread a thin layer of tomato sauce in a lasagne dish, then top with a layer of the spinach mixture and a lasagne sheet. Repeat and end with tomato sauce.
Bake for 30 mins, garnished with parmesan. Serve with salad.