Big Flavour Meat-Free Mince Lasagne

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely chop your brown onion[s]

Top, tail, and finely dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and carrot with a pinch of salt and cook for 4 min or until softened

Boil a kettle, then peel and finely chop (or grate) your garlic

Once the onion and carrot have softened, add your meat-free mince (remove the paper if required!) to the pan and increase the heat to high

Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Add 250ml [375ml] [500ml] milk to a pot over a low heat with your bay leaf[ves] and leave to infuse for 4-5 min

Dissolve your vegetable stock mix, tomato paste, Henderson's Relish and dried oregano in 350ml [455ml] [650ml] boiled water – this is your tomato stock

Grate your Italian hard cheese

Wash your salad, then pat it dry with kitchen paper

Once the meat-free mince has browned, tear your chestnut mushrooms into the pan with your hands

Add the chopped garlic and cook for 30 secs

Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragù-like consistency – this is your meat-free ragù

Remove the bay leaf[ves] from the infused milk and discard

Meanwhile, add 2 tbsp [3 tbsp] [4 tbsp] olive oil to a separate pot over a medium heat

Once hot, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Add the infused milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Remove from the heat and season with a pinch of salt and pepper – this is your béchamel