Jack Monroe's veggie lasagne recipe
 Jack uses store cupboard lentils, tomatoes and mushrooms as the basis of her vegetarian lasagne ragu. Topped with an easy white sauce and crispy breadcrumbs, this is sure to please. There's no cheese in this recipe, and if you use oil instead of butter and a vegan milk subsitute in the white sauce, this is a vegan lasagne! Make sure to use vegan lasagne sheets if making for this purpose. 1 onion, roughly chopped (or handful frozen chopped onions)6 garlic cloves, finely choppeddrizzle oil150g/5½oz dried green or red lentils, rinsed well under running water100ml/3½fl oz red wine or brewed black tea400g tin chopped tomatoes1 tsp dried herbs400g/14oz mushrooms, roughly chopped1 tbsp gravy granules100g/3½oz spinach, kale or other green vegetables, roughly chopped1 packet dried lasagne sheets (around 12 standard sheets), egg-free if requiredsalt and freshly ground black pepper 1 onion, roughly chopped (or handful frozen chopped onions) 6 garlic cloves, finely chopped drizzle oil 150g/5½oz dried green or red lentils, rinsed well under running water 100ml/3½fl oz red wine or brewed black tea 400g tin chopped tomatoes 1 tsp dried herbs 400g/14oz mushrooms, roughly chopped 1 tbsp gravy granules 100g/3½oz spinach, kale or other green vegetables, roughly chopped 1 packet dried lasagne sheets (around 12 standard sheets), egg-free if required salt and freshly ground black pepper 1 tbsp oil (or butter) 1 tbsp flour (plain or self-raising)½ tsp mustard (wholegrain, French, English)200ml/7fl oz milk (vegan, if required)1 tbsp breadcrumbsCheddar cheese, for grating (optional) 1 tbsp oil (or butter) 1 tbsp flour (plain or self-raising) ½ tsp mustard (wholegrain, French, English) 200ml/7fl oz milk (vegan, if required) 1 tbsp breadcrumbs Cheddar cheese, for grating (optional) Method Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer.When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken.Preheat the oven to 200C/180C Fan/Gas 6. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using.Bake for 40 minutes until golden-brown and crisp around the edges. Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Sweat the onion and garlic in a large saucepan or frying pan over a medium heat with a drizzle of oil and a pinch of salt until translucent. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer. Stir in the lentils, wine or tea, chopped tomatoes and herbs, then bring to a simmer. When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. When the lentils have softened slightly, add the mushrooms, gravy granules and green vegetables. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken. To make the white sauce, warm the oil or melt the butter in a saucepan over a low heat. Add the flour and mustard, stirring well to form a paste. Add a splash of milk and stir vigorously with a wooden spoon or a whisk. Gradually add splashes of milk until all the liquid has been incorporated. Simmer for 10 minutes to thicken. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using. Spread a third of the mushroom sauce in the bottom of a deep baking dish. Cover with lasagne sheets. Spread over a layer of white sauce. Repeat the layering of ragù, pasta and sauce twice more until the ragù is used up. Finish with a layer of lasagne and white sauce on top. Sprinkle over the breadcrumbs and cheese, if using. Bake for 40 minutes until golden-brown and crisp around the edges. Bake for 40 minutes until golden-brown and crisp around the edges.