Creamy Spinach and Aubergine Veggie Lasagne

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins.

While the onion fries, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). Roughly chop the spinach.

Add the butter (see pantry for amount) and garlic to the onion and fry, 1 min.

Stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir the water for the sauce (see pantry for amount) into the roux along with the vegetable stock paste. Bring to the boil, then stir and simmer until thickened, 2-3 mins.

Stir in the pesto, creme fraiche, hard Italian style cheese and a quarter of the Cheddar cheese.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Season with salt and pepper, then remove from the heat.

In an appropriately sized ovenproof dish, spread a third of the spinach sauce in an even layer. Cover with a layer of lasagna sheets, then a layer of half the roasted aubergine.

Repeat with another third of the sauce, lasagna sheets and remaining aubergine.

Top with the remaining lasagna sheets and drizzle over the remaining sauce. You should have 2 layers of lasagna sheets and 2 layers of aubergine. Sprinkle with the remaining Cheddar cheese.

Bake on the middle shelf of your oven until golden and bubbling, 35-40 mins.