Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         carrots -- grated
   5      ounces        sweet corn -- drained (1/2
     1/4  pound         mushrooms -- coarsely chopped
   2                    garlic cloves
                        ***SAUCE***
   1      cup           milk
   2      ounces        butter
   1      medium        onion -- chopped
   1      pound         spinach
   8      ounces        lasagna noodles -- (1/2 packet)
     1/4  pound         cheese -- grated
   2      ounces        cornstarch

Preparation:

Gently fry the carrots and garlic in some butter, set aside. Gently fry the onions and mushrooms in some butter, set aside. Wash the spinach and cook gently in a saucepan without adding any water. Stir frequently. This really does work and it stops it from going slimy. Add the corn to this and set aside. Now make the white sauce. Melt the butter in a saucepan, take it off the heat, add the corn starch. Mix this well. Slowly add the milk, stirring all the time. It is important not to stop stirring, even for a moment. Return it to the heat and keep stirring until it thickens. Now build your lasagna. Take a large square ovenproof dish at least 2 inches deep (we use one about 8 x 12 inches for the quantities given) and assemble in layers starting with a layer of lasagna, then a layer of sauce, then one of the previously-prepared vegetable pairs. Repeat the lasagna, sauce, vegetable pair combination twice more. At this point you should, if all has gone well, run out of vegetables. Finish off with lasagna and then sauce. Top with the cheese and sprinkle on a little paprika if you want. Bake for about 35 minutes at 350F. This vegetarian dish can be served on its own or with a side salad. My thanks to Erica and Milica who gave me this recipe and who tried different vegetable combinations until the corn stopped falling out of the sides. Experiment for yourself, substitute different vegetables according to the season and your preference. Yield: Serves four to six people. * The servings should stay whole as you serve them.