light olive oil
dried mixed herbs
porcini mushrooms, diced
can tomatoes, chopped
In a medium saucepan, heat oil and fry onion for 3 mins. Add garlic, Meat Free Ground, nutmeg, and dried mixed herbs until browned, stir constantly (5 mins).
Add to cook porcini mushrooms, can tomatoes, tomato paste, marmite, and vegetable stock for 15 mins. Season to taste.
mature cheddar cheese
In a pan over low heat, melt butter. Remove from heat.
Stir in plain flour until smooth. Gradually blend in milk and stir constantly. Return to heat until sauce comes to a gentle boil.
Add mature cheddar cheese, Dijon mustard, and season to taste.
dry lasagne noodles
In a 2ℓ ovenproof dish, layer ragu, followed by 3 dry lasagne noodles.
Top with ½ remaining ragu and ¼ sauce. Top with 3 dry lasagne noodles.
Sprinkle top with mature cheddar cheese and Parmesan. Cook until golden on top and gently bubbling (45 mins).