Place onion, garlic, shiitake mushrooms and oil in mixer bowl. Chop 5 seconds/speed 5/MC on. Cook 5 minutes/steaming temperature/speed 1/MC off.

Add tomatoes and carrots. Chop 5 seconds/speed 4/MC on.

Add zucchini, mushrooms, celery and capsicum. Chop 30-40 seconds/speed 4/MC on, or until no large chunks remain.

Add tomato paste, stock and basil. Push these ingredients down with a spatula and roughly stir into what is already in the bowl. Cook 25 minutes/reverse/100 and set to speed 3, reducing the speed to speed 2 after 5 minutes cooking time.

Taste and season with salt and pepper, if required. Cook a further 10 minutes/steaming temperature/reverse/speed 1/MC off, with the steaming basket sitting on top of the lid to contain any splatters.

Transfer to another bowl. Set aside.

Place Parmesan and cheddar cheeses in mixer bowl. Blitz 5 seconds/speed 7/MC on. Remove half of the cheese to a bowl, set aside.

To the cheese in mixer bowl, add ricotta, milk, egg and pepper. Blitz 10 seconds/speed 3/MC on.

Preheat oven to 180°C.

In a lasagne dish, layer components in this order: Vegetable Sauce – lasagne sheets – Vegetable Sauce – lasagne sheets – Vegetable Sauce – lasagne sheets – Vegetable Sauce (until all sauce is used). Finally, top with the Cheese Topping, dolloping spoonfuls of the mixture on then carefully spreading to cover the entire surface. Sprinkle with the grated cheese you set aside earlier.

Cook 30-40 minutes, until the lasagne sheets are cooked through. If the surface becomes brown before the pasta is ready, cover the dish with aluminium foil for the remainder of the cooking time.