First, pour the milk into a small saucepan. Add the bay leaf, garlic clove and onion. Bring to the he simmer, then take off the heat, cover and set aside to rest. (If you're making the vegetable filling ahead, do this step about 30 minutes before you put the oven on).

Finely chop the onion and dice the aubergine, red pepper, mushroom and squash.

Heat the olive oil in a saucepan and fry the onion until soft. Add the aubergine, squash, pepper and mushrooms, then sauté for 10 minutes, stirring regularly.

Stir in the garlic and oregano for a few seconds, then add the chopped tomatoes and stock.

Bring to the boil, then simmer for 20 minutes. Stir through the spinach and parsley, cover with a lid and cook for a couple of minutes, then turn off the heat.

When you’re ready to make the lasagne, preheat the oven to 180°C.

Make the white sauce. Remove the onion, garlic and bay leaf from the milk. Heat the oil in a pan and fry the cornstarch for a minute, then add a ladleful of the infuse milk. Keep stirring until you get a lump-free paste. Add more milk if necessary. When you get a thick paste, add this to the milk together with the nutritional yeast flakes and gently bring to a simmer. Keep stirring until you get a thick, smooth cream (like custard). Add plenty of ground pepper and salt if needed.

Spoon a third of the vegetable filling into a deep baking dish, spreading it out evenly. Top with a layer of lasagne sheets. Add another third of the vegetable mixture, then a second layer of lasagne sheets.

Pour over half of the white sauce, then the remaining vegetable mixture. Finish with a final layer of lasagne sheets and the rest of the white sauce. Scatters some grated vegan cheese on the top.

Bake for 35–40 minutes, until the top is nicely browned and bubbling.

Rest for 5 minutes before serving.