Triple Cheese Veggie Lasagne

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

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

Add the garlic, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Meanwhile, in a small bowl, combine the ricotta with the water (see pantry for amount) and half the hard Italian style cheese. Season with salt and pepper and mix well.

In an appropriately sized ovenproof dish, spread a third of the sauce over the bottom in an even layer. Cover with a layer of lasagne sheets, then a layer of the ricotto cheese sauce. Scatter with a third of the mozzarella pieces.

Repeat until you have three layers of ragu, lasagne sheets, cheese sauce and mozzarella pieces. Sprinkle over the remaining hard Italian style cheese.

When the oven is hot, bake on the middle shelf until golden and bubbling, 25-30 mins.

While the lasagne bakes, trim the bottom 2cm from the asparagus and discard.

Heat a medium frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, pop the pine nuts into a small bowl and set aside for later.

When everything's almost ready, reheat the (now empty) frying pan on medium heat with a drizzle of oil.

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-6 mins, then remove from the heat.