Ingredients:

• 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!)

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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)

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Method:

• 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. 

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