Before you begin... This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started! Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle Grate your white cup mushrooms Top, tail and grate your carrot[s] Peel and finely chop (or grate) your garlic

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid over a medium-high heat with a drizzle of vegetable oil Once hot, add the grated mushrooms and carrot with the chopped garlic, and your dried oregano Season with a generous pinch of pepper and give everything a good mix up Drain and rinse your green lentils, then add your drained lentils to the dish

Add 400ml [500ml] [700ml] boiled water, your vegetable stock mix, red wine paste and chopped tomatoes and give everything a good mix up Break your lasagne sheets into thirds and add them to the pot, nestle them under the sauce Bring everything to the boil over a high heat, then put the pot in the oven, with the lid on, for 20-25 min or until the sauce has thickened and the pasta is tender – this is your lasagne

Grate your cheddar cheese finely Combine ¾ of the grated cheese (you'l use the rest later!) with your cornflour – this is your floured cheese Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the lasagne is nearly ready, add 100ml [150ml] [200ml] milk to a heat-proof measuring jug with your floured cheese and a pinch of pepper Put the jug in the microwave and cook for 30-90 secs or until the cheese has melted and the sauce is thick Give it a good mix up until well combined – this is your cheat's white sauce

Once the lasagne is ready, pour over the cheat's white sauce and sprinkle over the remaining cheese Return the lasagne to the oven, uncovered, for a final 5-9 min or until melted and golden – this is your oven baked cheesy mushroom & lentil lasagne Leave the lasagne to stand for 2-3 min for the flavours to develop

Serve the oven baked cheesy mushroom & lentil lasagne and garnish with a grind of pepper Dig in!