1. Preheat the oven to 200°C

2. Peel the carrots and parsnips, wash the celery and clean the mushrooms. Cut everything into 1cm pieces.

3.Peel and finely dice the onions and garlic. Wash the parsley, finely chop the stalk and roughly chop the leaves. Wash the spinach, dry it and cut it into strips.

4. Heat the oil in a large saucepan over a high heat. Add the carrots, parsnips and celery and fry vigorously for 2 minutes so that they brown at the bottom. Add the mushrooms, onions and garlic and fry for 1 minute.

5. Add the tomato paste and a pinch of salt, stir briefly and deglaze with the red wine. Simmer for about 4 minutes until the red wine has reduced by half.

6. Add the tinned tomatoes and chopped parsley stems and simmer for about 15 minutes. Add 3 tbsp of the Lasagne Allrounder seasoning (or your own combination of basil, chilli and thyme), parsley leaves and spinach and simmer for another 5 minutes. Add the soy sauce and season with salt and pepper.

7. For the béchamel sauce, melt the vegan butter in a saucepan until it bubbles slightly. Add the flour and whisk in for 30 seconds. Then add the soy milk while stirring, and simmer over a medium heat until the béchamel sauce thickens. Stir in the vegan parmesan and 1 tbsp of the seasoning, as well as salt and pepper.

8. Brush the bottom of a baking dish with a little béchamel sauce and cover with lasagne sheets. Then alternate layers of vegetable sauce, béchamel sauce and lasagne sheets and finish with the béchamel sauce. Sprinkle the lasagne with vegan cheese and bake for around 40 minutes until bubbly and golden.

This vegan lasagne is rich in vitamin D, protein and fibre – all great for immunity support