Vegetarian Lasagne

First make the tomato sauce - Quarter the onion and mushrooms and whizz in a food processor for 10 seconds until everything is kind of shredded (there should be no big lumps).

Heat the oil in a deep non-stick pan, add the onion and mushroom mixture and fry, stirring, for about 5 mins until the liquid released from the mushrooms evaporates.

Add the tinned tomatoes or passata, garlic, sugar, yeast extract, herbs and vegetable stock. Season with salt.

Put the chickpeas into a food processor and whizz for a few seconds, they need to be minced but still have a coarse texture. Add them to the pan.

Cover and cook on a low heat – the longer you cook it the better the taste (generally about 45-60min). Stir every so often so the sauce doesn’t stick to the bottom of the pan, adding more water if necessary. Check for seasoning.

To make the bechamel sauce, gently heat the oil in a small pan, add flour and stir with a small whisk until there are no lumps. Slowly pour in the milk, a few tablespoons at a time, whisking vigorously after each addition to dissolve any lumps. Bring to the boil, lower the heat and cook gently for 5mins, stirring occasionally. Add salt and nutritional yeast.

To make the lasagne, spread quarter of the tomato sauce on the bottom of a large rectangular dish, lay 4 lasagne sheets on top, followed by another quarter of tomato sauce etc... you should have 4 layers of lasagne sheets and in between the tomato sauce. Spread the bechamel sauce on top of the last lasagne layer and sprinkle with grated cheese. Bake at 180°C (fan) for 30mins until golden.