Veggie Lasagne

Heat a splash of oil in a large saucepan over medium-high heat. When the oil is hot, add the onion, carrot and mushrooms. Cook, stirring frequently until the carrot has softened, 6-7 mins. Add the Worcester sauce and cook for 1 minute more before stirring in the diced tomatoes. Bring to a simmer, stir in half the vegetable stock pot and leave to cook until the sauce is thick and tomatoey, 12-15 mins.

Meanwhile, mix the milk and water (amount specified in the ingredient list) in a jug. Melt the butter in a small saucepan over medium heat. Add the flour and stir to create a sandy paste. Cook for 1 minute, then slowly pour in the milk and water. Stir continuously until the sauce is boiling. Add the remaining stock pot and cook until the sauce is thick enough to coat the back of a spoon, 4-5mins. Remove from the heat and stir through the chives.

When the ragu is cooked, stir in the lentils. Season to taste. Lightly oil the bottom of a baking dish and lay in a few sheets of lasagne until they cover the bottom evenly, without overlapping too much. Top with half of the ragu, then add another layer of pasta (break up the sheets to fill the gaps if necessary). Next, spread over one-third of the béchamel sauce. First layer done!

Spoon over the remaining tomato sauce, followed by another third of the béchamel and a final layer of pasta. Mix the chives through the rest of the béchamel and then spoon this on top of the pasta. Make sure the final layer of pasta is covered with béchamel. Sprinkle over the hard Italian cheese, then bake on the middle shelf of your oven until the cheese is bubbling and golden, 25 mins.