Ultimate vegan lasagne

Method

1. Using a food processor, whizz the onion, celery, carrots and fennel until finely chopped but not puréed – you may need to do this in a couple of batches and scrape down the sides as needed. Heat the oil in a large deep saucepan, add the chopped vegetables with the bay leaves and garlic, then cover and cook over a medium heat for 5-6 minutes until softened. Remove the lid and cook for a few more minutes, stirring regularly, to allow some of the liquid to evaporate.
2. Pour in the red wine, tomato purée, balsamic vinegar and sugar, then bring to a simmer and cook for 2-3 minutes until reduced by at least half before adding the tomatoes, passata, stock and mince. Season with lots of black pepper and simmer for 15-20 minutes until the sauce is thickened. Remove from the heat and stir in the chopped basil.
3. Meanwhile, make the white sauce by whisking together the flour and spread in a medium saucepan over a medium heat. Whisk in the milk bit by bit, then continue to cook and whisk until thickened and smooth (about 4 minutes). Remove from the heat, season with a pinch of salt and pepper, then stir in the dijon, nutmeg, yeast flakes and cheese alternative, reserving a handful of the cheese for the top.
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4. Spread around a quarter of the tomato sauce across the base of the lasagne dish, then top with a layer of lasagne sheets, breaking any pieces to fit, then repeat with another layer of sauce and pasta. For the third layer, spread another portion of the tomato sauce, followed by half of the white sauce. Top with pasta, then create a final layer of tomato sauce. Top with a final layer of pasta, then pour over the remaining white sauce. Scatter with the reserved cheese alternative and basil leaves.
5. Bake for 45-50 minutes or until a knife easily sinks through the layers in the middle of the lasagne. Leave to rest for at least 10 minutes before serving (lasagne always tastes better warm rather than hot).