First make the tomato sauce. Put three tablespoons of oil in a medium saucepan on a medium heat and, when hot, add half the crushed garlic and cook, stirring, for a minute or two, until golden. Add the tomatoes and three-quarters of a teaspoon of salt, cock a lid on top, turn down the heat to medium-low and leave to bubble away for 20 minutes, stirring occasionally, until saucy and thick (and no longer watery). Take off the heat.

Then make the bechamel. Drain the tofu, pop it in a blender with two tablespoons of oil, three-quarters of a teaspoon of salt and the nutmeg, then blend really smooth.

Put three tablespoons of oil in a large pot on a medium heat, add the remaining garlic and the chilli flakes, and cook, stirring, for a minute. Add the spinach leaves a handful at a time, stirring as you go to ensure the garlic doesn’t burn, and watch as it magically wilts in front of your eyes within a minute or so. As soon as all of the spinach is in the pot, stir in three-quarters of a teaspoon of salt, clap on the lid and cook, stirring every five minutes, for 15 minutes.

After this time, tip out as much excess liquid as possible (hold back the spinach with a large spoon), then stir in two-thirds of the bechamel. Cook, stirring, for a couple of minutes, until well combined, then take off the heat.

To build the lasagne, grease a 35cm x 25cm baking dish, and heat the oven to 200C (180C fan)/390F/gas 6. Layer four lasagne sheets in the base of the dish and spoon over a third of the tomato sauce. Top this with a third of the spinach mix, then cover with another layer of four lasagne sheets. Top with half the remaining tomato sauce, then with half the remaining spinach, then cover with the last four lasagne sheets. Top with the remaining sauce, followed by the spinach, then spread the last of the bechamel on top. Scatter over the breadcrumbs, mozzarella, parsley and walnuts, drizzle with oil, then bake for 45 minutes.

Remove from the oven, leave to rest for 10 minutes and serve, perhaps with a crisp green salad.