Spinach & Veggie Mince Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

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

Once hot, add the diced onion with a pinch of salt (to draw out the moisture) and cook for 10 min or until slightly softened and starting to brown

Meanwhile, dissolve the vegetable stock cube[s] in 350ml [700ml] boiled water, stir in the meat free mince, then set aside

Add 30g [60g] butter to a pot over a medium heat

Once melted, add 30g [60g] flour and stir for 2-3 min or until a sandy paste has formed - this is your roux

Whisk 200ml [400ml] milk gradually into the roux

Whisk constantly for 5 min or until a smooth, thick sauce remains, then remove from the heat

Grate in the cheddar cheese, return the pot to a low heat and stir until melted and smooth, then remove from the heat and set aside - this is your béchamel sauce

Add the chopped garlic, baharat and tomato paste to the softened onion and stir for a further 2 min

Add the soaked meat free mince (including the stock), Henderson's relish, tomato ketchup and a big pinch of both salt and pepper and cook for 2 min or until warmed through

Remove from the heat and stir in 50ml [100ml] water - the mince mixture should be quite wet

Wash then add 1/4 of the baby spinach (you'll use the rest later) over the bottom of your oven-proof dish, add 1/3 of the mince mixture and layer 2 [4] lasagne verdi sheets over

Repeat until all of the lasagne verdi sheets and mince mixture have been used - make sure you cover the sheets completely so that they cook properly

Pour the béchamel sauce over the last lasagne verdi sheets and sprinkle with dried oregano

Put the dish in the oven for 20-30 min or until the lasagne is cooked through

Remove and allow to cool before serving (it will be extremely hot!)