For the deli ragu

• 2 garlic cloves
• 1 tsp smoked paprika
• 5 sun-dried tomatoes
• 3 roasted red peppers from a jar
• 680ml passata
• 1 tbsp olive oil
• 220g soya mince
• 160g grilled artichokes
• salt and black pepper
• 250g lasagne sheets

For the cheat’s béchamel

• 200ml plant-based crème fraîche
• 1 tbsp BOSH! nutritional yeast
• 50g plant-based parmesan
• salt and black pepper

To serve

• 50g plant-based parmesan
• handful of fresh basil leaves

Nooch! 100g

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Make the ragu 

1. Peel the garlic cloves and add them to the food processor
2. Add the smoked paprika, sundried tomatoes, red peppers and passata and blitz to combine
3. Meanwhile, heat the olive oil in the hot frying pan and add the soya mince
4. Pour over the tomato sauce and season with salt and black pepper
5. Reduce the heat to medium and let bubble away for 10 minutes, stirring occasionally
6. Chop the artichokes into small chunks and stir into the sauce

 Meanwhile, parboil the lasagne sheets 

1. Bring the pan of salted water to the boil
2. Snap the lasagne sheets roughly into thirds and add to the boiling water
3. Boil for 3 minutes then drain and rinse with cold water

 Assemble

1. Tip the lasagne sheets into the ragu and use a spoon to carefully fold them through the sauce, mixing well
2. Use the spoon to make the top as flat as possible
3. Remove the frying pan from the heat

 Make the cheat’s béchamel 

1. Put the crème fraîche and nutritional yeast in a bowl and stir to combine
2. Grate in the 50g plant-based parmesan and season with salt and pepper

 To finish 

1. Tip the béchamel over the top of the ragu and spread it evenly with the back of a spoon
2. Grate over the remaining plant- based parmesan
3. Transfer to the hot grill to brown for 5 minutes  
4. Tear the basil leaves over the top and serve