Instructions

1. Cook the plant based mince according to the packaging and set aside.
2. Finely chop the onion, carrot and red pepper.
3. Heat the olive oil in a saucepan and gently fry the onion until soft. Add the carrot and red pepper, then sauté for 5 minutes, stirring regularly.
4. Stir in the garlic, tomato purée and oregano for a few seconds, then add the chopped tomatoes and stock cube. Add enough water to cover well.
5. Bring to the boil, then simmer for 15 minutes. Add the broad beans and cook for another 5 minutes, under cover.
6. Stir in the mince and the spinach then the chopped parsley. Cook for a couple of minutes, then turn off the heat. Set aside to cool, then chill if you’re making the lasagne later.
7. When you’re ready to make the lasagne, preheat the oven to 180°C.
8. Spoon about a third of the vegetable filling into a deep baking dish and spread it out evenly. Top with a layer of lasagne sheets, slightly overlapping. Cover with a generous layer of soy yogurt or cream, then spoon over another third of the vegetable mixture. Cover with a second layer of lasagne sheets, then yoghurt. Repeat one more time.
9. Scatter some grated vegan cheese on the top, then put the dish in the middle of the oven.
10. Bake for 35 minutes, until the top is golden and bubbling.
11. Rest for 5 minutes before serving.