Preheat the oven to 180C/350F/Gas Mark 4.

Finely mince the garlic and onion and fry in the olive oil until softened. Slice the mushrooms and courgettes into small pieces and add to the onion mix frying until lightly golden.

Add the Le Conserve Della Nonna Sugo Al Basilico sauce, tomato puree, red wine (or vinegar), basil and thyme. Stir together and cook until reduced to a thick sauce.

Spoon two thirds of a jar of the bolognese into a deep overproof dish (approx. 25cmx30cm) and spread evenly. Spoon half a jar of the béchamel sauce over the bolognese. Place lasagne sheets over the top of this in a single layer making sure there are no gaps. Next spoon a generous layer of the mushroom and courgette mix.

Spoon two thirds of a jar of the bolognese into a deep ovenproof lasagne dish (approx. 25cmx30cm) and spread evenly. Spoon half a jar of the béchamel sauce over the layer of bolognese. Arrange one layer of the lasagne sheets on top making sure they completely cover the sauce underneath. Next spoon a generous layer of the mushroom and courgette mix over the pasta layer and arrange another layer of the lasagne sheets on top.

Repeat the layers finishing with a layer of the mushroom and courgette mix spreading the béchamel sauce over the top. Follow Your Heat vegan parmesan cheese can be sprinkled on top of the final top layer of the béchamel sauce as preferred.

Bake for 30 minutes. Allow to sit for 10 minutes before serving. Serve with a salad.

VARIATION:
As an alternative you can replace the mushroom and courgette mix with diced butternut squash drizzled in olive oil, with sprinkles of sea salt and sage and roasted for 45 mins. Once ready use the squash to substitute the courgette mix.

TOP TIPS
• You can construct the lasagne in advance and leave to sit for a few hours before putting in the oven so great for dinner parties.

• This gluten free/vegan lasagne tastes great warmed up the next day. Simply cover dish with foil and heat in oven.