Family broccoli and ricotta lasagne

Set oven to ° 180C.
Heat the oil in a large saucepan and sauté the onions, garlic and mushrooms for 3 minutes.
Add the tinned tomatoes and simmer for 15 minutes, stirring occasionally.
Steam the broccoli for 3 minutes or until just tender. Remove from the heat and mix in the ricotta.
Season with salt, pepper, mixed herbs and nutmeg.
Heat the butter in a medium-sized saucepan and stir in the flour. Add the milk gradually, stirring continuously, to prevent lumps.
Once the sauce has thickened, remove from the heat, add half the Cheddar cheese and season with salt and pepper.
Grease a large flat ovenproof dish and spoon in the mushroom and tomato mixture.
Cover with lasagne sheets.
Use the broccoli and ricotta mixture to form the next layer and cover with another layer of lasagne sheets.
Top with the cheese sauce and sprinkle with remaining cheese.
Bake in preheated oven for about 40 minutes until golden. Serve with crusty bread and salad.