Vegan Lasagne

Peel and finely chop the onion, carrot, and celery. Crush or finely chop the garlic.

Clean and slice the chestnut and portobello mushrooms.

Boil a kettle of water.

Pour 550ml of boiling water over the dried porcini mushrooms in a bowl and leave to hydrate for 10 minutes.

Heat 2 tbsp of Olive oil in a large saucepan over medium heat.

Add the chopped onion, carrot, and celery to the saucepan and cook for 10 minutes until soft.

Stir in the garlic, thyme, and tomato purée. Cook for 1 minute.

Pour in the red wine and simmer until reduced by half.

Add the dried lentils, the mushroom soaking liquid (leaving any grit behind), and the tinned tomatoes. Bring to a simmer.

In a separate frying pan, heat 1 tbsp of oil over high heat and fry the sliced mushrooms until golden.

Stir the soy sauce into the mushrooms, then add them to the lentil mixture.

Stir in the Marmite and simmer the ragu for 30-45 minutes until thick. Season with salt and pepper.

Preheat the oven to 180°C/160°C fan.

To make the white sauce, heat 3 tbsp of oil in a saucepan.

Whisk in the flour and cook for 1-2 minutes.

Gradually whisk in the soya milk and cook for 10 minutes until thick and creamy. Stir in the nutmeg.

To assemble, spread some ragu in the dish, cover with lasagne sheets, then white sauce.

Repeat the layers, finishing with white sauce.

Sprinkle with nutritional yeast.

Bake for 45-60 minutes until golden and bubbling.

Remove from the oven and serve.