Serves 4


  • 2 tsp olive oil

  • 1 onion

  • 250g chestnut mushrooms

  • 150g shiitake mushrooms

  • 1 aubergine

  • 2 garlic cloves, crushed

  • 100g grated carrot

  • Leaves from 2 sprigs of oregano (or 1/2 tsp of dried)

  • 2 x 400g cans of chopped tomatoes

  • 1 tbsp of tomato purée

  • 2 tsp of balsamic vinegar 

  • Good handful of black olives

  • Spinach or wholewheat lasagne sheets (get the quick-cook ones!)

Bechamel sauce:

  • 40g low-cholesterol / plant-based spread

  • 1 heaped tbsp wholemeal plain flour

  • 300ml soya milk (unsweetened) or skimmed milk

  • White pepper 

  • Nutmeg (freshly grated)

  • 30g low-fat cheddar or vegan hard cheese (optional)


  • Preheat the oven to 180 fan.

  • Finely chop the onion, mushrooms and aubergine and cook on a med/high heat in the oil.

  • Once softened, add the carrot, garlic and oregano and cook for 3 minutes, stirring well.

  • Add the tomatoes, puree and balsamic and bring to the boil.

  • Reduce to a simmer, cover, and cook on a gentle heat for 1 hour.

  • Meanwhile, melt the butter in another pan and add the flour, beating it in with a wooden spoon.

  • Cook for 1 minute.

  • Slowly add the milk, whisking continuously.

  • Season with a pinch of white pepper and freshly ground nutmeg to taste.

  • In an ovenproof dish, layer 1/2 the tomato sauce, a single-layer of lasagne sheets, and 1/2 the bechamel sauce. Repeat, and top with a smattering of cheese. 

  • Bake uncovered for 30 minutes and serve with salad. 


  • Olives are full of healthy monounsaturated fats, which help reduce 'bad cholesterol'. They're also full of antioxidants.

  • Mushrooms are a source of protein, vitamins and minerals, in particular B vitamins, vitamin D and selenium, an antioxidant. 

  • This sauce allows lots of vegetable matter and much less fat, due to reduced oil, no meat and even no dairy.

  • Tomatoes are rich in a ton of good things, including lycopene, which some believe reduces the risk of heart disease. 

  • Seasoning comes by way of balsamic and nutmeg, not salt.