● 1tbsp sunflower oil
● 1 medium onion, peeled and chopped
● 1 medium onion, peeled and thickly sliced
● 2 medium carrots, peeled and diced
● 1 celery stick, finely sliced
● 500g lean minced beef
● 160g chestnut mushrooms, wiped and sliced
● 100ml red wine
● 300ml beef stock (made with 1 stock cube)
● 400g chopped tomatoes
● 15g tomato purée
● 1½tsp dried mixed herbs
● 1 bay leaf
● flaked sea salt
● freshly ground black pepper
● 250g fresh egg lasagne sheets
● 600ml free from soya milk
● 1 bushy thyme sprig
● pinch of grated nutmeg
● 75g plain flour
● 100g free from sunflower spread, plus extra for greasing
● 40g free from soya mild, coarsely grated
1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. To prepare the white sauce, pour the soya milk into a large saucepan and add the onion, bay leaf and thyme. Bring to the boil, then immediately remove from the heat and leave to infuse for 30 minutes.
3. Heat the oil in a large, deep non-stick frying pan and gently fry the onion, carrots and celery over a medium heat for 10 minutes, stirring occasionally. Increase the heat, add the mince and fry until the lightly coloured, stirring regularly to break up the meat. Add the mushrooms and cook for a further 3 minutes, stirring.
4. Pour the red wine and beef stock over. Add the tomatoes, tomato purée, mixed herbs and bay leaf. Stir well and season well salt and plenty of ground black pepper. Bring to a simmer and cook for 25–30 minutes or until the mince is tender with no pink showing, and the sauce has thickened, stirring occasionally.
5. Whilst the ragu is cooking, strain the infused milk through a sieve into a jug and discard the onion and herbs. Mix the nutmeg into the flour. Melt the sunflower spread in a large non-stick saucepan over a low heat and stir in the flour. Cook for 1 minute, stirring constantly.
6. Pour a little of the soya milk into the pan, stirring continuously. When the milk has been absorbed add a little more. Continue gradually adding the soya milk until it has all been used. Bring the sauce to a simmer and cook for 2 minutes, stirring. Remove from the heat and season with salt and pepper.
7. Grease a 2 litre ovenproof dish with a little sunflower spread. Remove the bay leaf from the ragu. Place a layer of pasta on the base of the dish, trimming a little if necessary, then add half of the ragu. Pour over a third of the white sauce.
8. Add another layer of pasta, the remaining ragu and a further third of the white sauce. Top with the remaining pasta and finish with the rest of the white sauce and a sprinkling of soya mild.
9. Bake for 45 minutes or until bubbling and golden brown. Serve with a large mixed salad.