Henry's 30 Minute Lasagne

Coat the lasagne sheets in oil and boil in salty water to prevent them from sticking! Page 62.

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% Daily Values based on a 2,000 calorie diet

Step 1

Make the ragu. Peel the garlic cloves and add them to the food processor

Step 2

Add the smoked paprika, sundried tomatoes, red peppers and passata and blitz to combine .

Step 3

Meanwhile, heat the olive oil in the hot frying pan and add the mushrooms. Cook until softened.

Step 4

Pour over the tomato sauce and season with salt and black pepper.

Step 5

Reduce the heat to medium and let bubble away for 10 minutes, stirring occasionally .

Step 6

Chop the artichokes into small chunks and stir into the sauce

Step 7

Meanwhile, parboil the lasagne sheets.

Step 8

Bring the pan of salted water to the boil.

Step 9

Snap the lasagne sheets roughly into thirds and add to the boiling water.

Step 10

Boil for 3 minutes then drain and rinse with cold water

Step 11

Tip the lasagne sheets into the ragu and use a spoon to carefully fold them through the sauce, mixing well.

Step 12

Transfer to an oven proof pan or tray. Use the spoon to make the top as flat as possible.

Step 13

To make the bechamel, put the crème fraîche and nutritional yeast in a bowl and stir to combine .

Step 14

Grate in the 50g vegan cheese and season with salt and pepper

Step 15

Tip the béchamel over the top of the ragu and spread it evenly with the back of a spoon.

Step 16

Grate over the remaining vegan cheese.

Step 17

Transfer to the hot grill to brown for 5 minutes

Step 18

Tear the basil leaves over the top and serve