Oven-baked lasagne (ve)

Preheat the oven to 200°C.

To make the tomato sauce, add the oil to a large pan and lightly sauté the onion, carrot, and leek for 5 minutes until they begin to turn golden brown.

Add the tomato puree and cook for 1 minute. Add the garlic granules, Italian herbs, tinned tomatoes, lentils, soya mince, and vegetable stock.

Bring to the boil and then turn down the heat. Simmer the sauce for 15 minutes, stirring occasionally. Depending on the brand of soya mince you use, you may need to add more liquid if it seems too dry.

To make the bechamel sauce, melt the plant-based butter in a saucepan over a low heat. Then whisk the chickpea flour to make a smooth, thick paste. Gradually, add the milk a little at a time, whisking continuously to make sure the sauce stays smooth. The sauce will start to thicken as it heats up. Season with a little salt.

Bring the sauce to just under boiling point and then turn off the heat, stirring in the nutritional yeast.

Get a deep, oven proof dish (25cm x 20cm) and spread a third of the tomato sauce across the bottom of the dish.

Lay three lasagne sheets on top and cover with a third of the bechamel sauce.

Repeat the process two more times (you can break the 10th lasagne sheet into pieces and fill any gaps). Top the lasagne with the remaining bechamel sauce and then sprinkle on the cheese and/or breadcrumbs.

Bake in the oven for 30-40 minutes.