Donal's mushroom & cauliflower ragu lasagne

Ingredience

3 tbsp olive oil

3 garlic cloves, thinly sliced

500g chestnut mushrooms, finely chopped

25g unsalted butter

1 large onion, thinly sliced

1 medium cauliflower (about 600g), coarsely grated, leaves roughly chopped

3 sprigs of rosemary

Good pinch of chilli flakes

200ml red or white wine

400g tin chopped tomatoes

1 tbsp tomato puree

450ml hot vegetable stock

Handful of finely chopped flat-leaf parsley

6-12 fresh lasagne sheets (depending on size)

Sea salt and freshly ground black pepper

Bitter leaf salad, to serve

60g butter

60g plain flour

600ml whole milk

Good grating of fresh nutmeg

70g Gruyere cheese (or vegetarian alternative), grated

120g Cheddar cheese (or vegetarian alternative) grated

Pokyny

Make the ragu: heat the oil in a large pan and add the garlic and mushrooms and cook over a medium-high heat for 5 minutes until golden brown. Tip out of the pan and set aside.

Add the butter to the pan and fry the onion and chopped cauliflower leaves until softened, then add the grated cauliflower, rosemary and chilli flakes and return the mushrooms to the pan.

Add the wine and cook for 2-3 minutes, then add the tomatoes, tomato puree and stock. Season and simmer for 45 minutes until rich and thick. Stir in the parsley.

Meanwhile make the bechamel. Melt the butter in a pan and add the flour and cook for a minute or two. Then gradually add the milk until you have a thick, glossy sauce. Season well and add plenty of nutmeg.

Stir in almost all the grated cheeses, saving some for the top. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

Spoon one-third of the ragu into a large ovenproof dish, then top with 2-3 lasagne sheets and one-third of the bechamel.

Repeat twice more, ending with a layer of bechamel and the last of the grated cheese.

Bake for 40 minutes until golden and bubbling then serve with a bitter leaf salad.