Mark Moriarty's Root vegetable and lentil lasagne

Heat a large frying pan and add the oil. Add the diced onion and garlic and fry for two minutes, then add the diced carrot and celeriac and fry for a further four to five minutes, stirring regularly, until they start to go golden and soften slightly. Stir through the oregano and basil, then strain your green lentils and add them to the pan.

Add the tomato purée, chopped tomatoes, vegetable stock, sugar, and season with salt and pepper. Stir to combine and bring to a simmer, then reduce the heat to low and allow to cook out for 20-25 minutes, stirring occasionally, until the sauce has thickened and the lentils are just cooked. Remove from the heat.

While the lentil mix is cooking, make the vegan béchamel sauce. Place a small pot on the heat. Melt the plant butter and add the cornflour, mixing it together with a wooden spoon to form a paste. Pour in the oat milk and heat, whisking regularly to keep the sauce smooth, until the sauce begins to boil and thickens quickly, then reduce the heat to low. Add the Dijon mustard, nutmeg, lemon juice and a pinch of salt and whisk through the sauce, then check the seasoning and adjust if needed.

Preheat the oven to 190 degrees, then start assembling the lasagne. In a medium rectangular roasting dish, spoon in two spoons of the lentil mix and spread around the base of the dish. Cover with a single layer of lasagne sheets, breaking some if needed to fill any gaps. Add half of the lentil mix next, and smooth out evenly. Then add another layer of pasta sheets, followed by half of the béchamel sauce.

Bake in the oven for 25-30 minutes, then remove and allow to sit for five minutes before slicing and serving.Moscow attack: At least 60 killed and dozens injured as gunmen storm concert hallIreland’s designation of UK as ‘safe third country’ is unlawful, rules High CourtPhoto of Annie McCarrick thought to be last image of her on day she disappeared in 1993 was taken 11 days earlierIt’s not just British royals who edit photos.

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