Preheat the oven to 200°C/180°C (fan)/ gas 6. Boil half a kettle. Peel and finely chop the brown onion[s]. Slice the mushrooms finely. Peel and finely chop the garlic

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 sliced mushrooms with a pinch of salt and cook for 4-5 min or until starting to soften. Once softened, add the chopped garlic and cook for 1 min further or until fragrant

Meanwhile, dissolve the vegetable stock mix, tomato paste and dried oregano in 200ml [350ml] boiled water - this is your tomato stock. Heat a pot over a medium heat. Add the single soya and cook for 4-5 min or until thickened to a white sauce-like consistency - this is your plant-based béchamel

Drain and rinse the green lentils. Once the garlic is fragrant, add the tomato stock, chopped tomatoes and drained green lentils and cook for 2-3 min further or until thickened slightly - this is your lentil & mushroom ragù

Whilst the sauce is thickening, grate the cheddar flavour block.

Layer some of the lentil & mushroom ragù over the bottom of an oven-proof dish, then top with 2 lasagne sheets, being careful not to overlap the pasta. Repeat this process twice until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish). Cover with the plant-based béchamel, top with the grated cheddar flavour block and a grind of black pepper and cook in the oven for 25-30 min or until the pasta is cooked. Enjoy!