Vegetarian Lasagna

Thinly slice the mushrooms, including the stems. Thinly slice the onion and garlic and set aside.

In a large frypan over medium heat, add the olive oil and gently sauté the sliced onion with a pinch of salt for 5 minutes until soft and translucent. Add sliced garlic and sauté for another 2-3 minutes.

Add the tomato paste, thyme sprigs, salt and pepper and mix well. Let the mixture bubble a little and cook for a few minutes, stirring often, until the tomato paste has deepened and is smelling rich. This takes away the raw tomato flavour of the tomato paste and creates a richer, more intense flavour.

Add the mushroom slices a handful at a time, stirring well after each handful is added. Take your time with this step - you want the mushrooms to collapse and cook evenly, not stew in their own juices. Once the juices have evaporated, add another handful. This step should take about 30 minutes.

Once all the mushrooms are in and everything is looking deep in colour, add the stock and sugar and turn down the heat to medium-low. Simmer for 20 minutes or until the ragu is rich and has thickened. If the ragu still seems a little saucy, cook it for another 5-10 minutes until thick. Taste and add more salt and pepper if needed.

While the ragu is cooking, wash the spinach really well to remove any grittiness. Roughly chop the leaves and thinly slice the stems.

Heat the olive oil in a medium-sized frypan over medium heat. Add the spinach stems to the pan with a generous pinch of salt and sauté for a few minutes until softened. Add in the leaves and sauté for a few minutes until wilted. Turn off the heat, squeeze the juice of half a lemon, add the cracked pepper, and set aside.

In a small saucepan, heat the milk until just below boiling point. The surface will start to steam. Then turn off the heat. Meanwhile, grate the parmesan cheese.

In a medium sized saucepan, melt the butter over low heat. Slowly add the flour, stirring often with a wooden spoon to make a paste (roux). You want this to stay pale in colour and not brown, so only cook for a minute or two.

Once the paste has thickened, slowly add the milk, 1/2 a cup at a time, stirring constantly with a whisk. As the mixture thickens, add more milk and continue to whisk until you have a thick white sauce.

Turn off the heat, add the parmesan, salt and pepper and stir well to melt the cheese.

Preheat the oven to 180°C. In a baking dish about 20cm x 30cm, spread a third of the mushroom ragu mix in an even layer.

Cover with a layer of lasagna sheets, breaking the sheets to fit the dish as needed.

Next, add half of the bechamel sauce, spreading evenly over the lasagna sheets.

Then add all of the spinach mix in an even layer. Cover with another layer of lasagna sheets, breaking the sheets to fit the dish as needed.

Next add the remaining two thirds of the mushroom ragu in an even layer. Cover with another layer of lasagna sheets, breaking the sheets to fit the dish as needed.

Add a final layer of the remaining bechamel sauce, then top with grated parmesan cheese.

Cover the baking dish with aluminium foil and place in the oven for 25 minutes, then uncover and continue baking for 15 minutes, until golden on top, bubbling at the sides, and cooked through in the centre. Test by placing a knife through the middle of the lasagna. If it needs longer, cover it with aluminium foil and place it back in the oven for another 5-10 minutes.

Let the lasagna rest for 10 minutes before cutting to serve.