Ultimate Veggie Cheesy Pulled Mushroom Lasagne

While the veg are frying, melt the butter (see pantry for amount) in another saucepan on medium-high heat.

Once the butter has melted, 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 in the water for the sauce (see pantry for amount). Bring to the boil, then stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche and two thirds of the cheese until combined, 1-2 mins. Season with salt and pepper, then remove from the heat.

Once the onion and carrot are cooked, add the garlic and mixed herbs to the pan. Stir-fry for 1 min. 

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

Squeeze the Fable mushrooms in the unopened packet to break them apart.

Add the Fable mushrooms to the ragu, then bring to the boil. Reduce the heat slightly and simmer until thickened, 5-6 mins. Use a spoon to break up the Fable mushrooms as they cook. IMPORTANT: Ensure they're piping hot throughout.

When your two sauces are ready, add a splash of water to the ragu if it's a little too thick.

In an appropriately sized ovenproof dish, spread a third of the ragu sauce over the bottom in an even layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Top with the remaining cheese.

Bake on the middle shelf of your oven until golden and bubbling, 30-35 mins.

Meanwhile, place the garlic baguettes on a medium baking tray. 

When the lasagne has 15 mins remaining, bake on the top shelf of your oven until golden and piping hot, 12-15 mins.

While everything's in the oven, halve the tomatoes. Add the rocket and the tomatoes to a medium bowl and set aside.