Veggie Lasagne with Mushroom & Lentil Bolognese

Heat 2 tbsp of the olive oil in a large frying pan over medium-high heat. Add the onion, garlic, and a good pinch of salt and pepper. Cook for 5 minutes until soft, then add the mushrooms and tomato paste and cook for another 2 minutes.

Add the lentils, tinned tomatoes, and vegetable stock. Simmer for 20 minutes, stirring occasionally, until the lentils are softened and the ragu is thick, then set aside.

For the béchamel sauce, heat the milk in a small saucepan until just simmering, then turn off the heat and keep warm.

Melt the butter in another medium saucepan over medium heat and stir through the flour, cooking for 1 minute. Slowly whisk in the hot milk, making sure it is mixed in smoothly before adding the next bit of milk. Cook over low heat, whisking occasionally for 5 minutes, then adjust the seasoning with salt and pepper.

Preheat the oven to 210C.

Spoon some Bolognese into the bottom of a square roaster, scatter 1/3 of the rice over, then layer over half the sliced eggplant evenly. Season with salt and pepper and drizzle with olive oil. Add a little more Bolognese spread over and another 1/3 of rice, followed by all the sliced zucchini. Season with salt and pepper and drizzle with olive oil, then add the remaining Bolognese, rice, the remaining eggplant, a drizzle of oil and seasoning.

Cover this with baking paper, pressing it onto the surface of the eggplant, and bake for 40 minutes. Remove the baking paper, pour over the béchamel sauce, sprinkle with cheese, then return to the oven to cook for 15 minutes until golden and caramelised.