Step 2

Boil the carrots, onion, and courgette for 5–7 minutes until soft. Add the lentils and a crumbled stock cube if using and bring to a gentle simmer. Cook, stirring, until the lentils are soft, about 20 minutes. Season with coriander.

Step 3

Blanch the spinach leaves in boiling water for a few minutes until wilted. Remove and set aside.

Step 4

Cook the lasagne sheets in the same water until just cooked. Drain and set aside.

Step 5

Make the white sauce: melt the vegan butter in a saucepan, stir in the flour, then gradually whisk in the soya milk. Add the mustard and vinegar. Cook, stirring continuously, until smooth and thickened.

Step 6

Layer the lasagne sheets, lentil mixture, spinach, and white sauce alternately in a baking dish, finishing with a layer of white sauce. Bake for 25 minutes until golden and bubbling.