frying pan, saucepan, 2lt/4pt oven dish, stick blender (optional) and mixing bowl

Spicy Chickpea Ragu
1 onion
2 celery stalks
3 garlic cloves
1 red chili
3 tbsp olive oil
175g chickpeas, tinned
400g tomatoes, tinned
1 tbsp tomato puree
1 tsp dried basil
½ tsp salt
¼ tsp pepper

Mushroom Sauce
150g mushrooms
2 garlic cloves
1 tbsp olive oil
500ml vegan milk
pinch of thyme
2 tbsp FREEE Organic Cornflour
3 tbsp water
salt and pepper

Lasagne
1 tbsp olive oil
125g FREEE Organic Maize and Rice Lasagne
25g vegan parmesan

180°C, Fan 160°C, 350°F, Gas 4

Spicy Chickpea Ragu

1. Finely chop the onion, celery stalks, garlic and chili.
2. Put the oil into a frying pan over a medium heat.
3. Tip the onion, celery, garlic and chili into the pan and cook for 3 minutes without browning. 
4. Add the chickpeas, tomatoes, tomato puree, basil, salt and pepper to the pan.
5. Stir to combine, cover and cook gently for 20 minutes.

Mushroom Sauce

1. Finely dice the mushrooms and garlic cloves.
2. Put the olive oil into a saucepan over a gentle heat.
3. Add the diced mushrooms and garlic and cook until softened.
4. Add the milk and thyme and cook over a medium heat for 5 minutes. 
5. Puree the sauce using a stick blender(optional) if you wish.
6. Put the cornflour and 3 tablespoons of water into a bowl and stir until smooth.
7. Pour half the hot milk into the bowl stirring as you do this.
8. Tip the mixture back into the saucepan.
9. Return the pan to the heat and cook, while stirring until the sauce thickens.
10.  Remove the pan from the heat and season with salt and pepper.

Spicy Chickpea Ragu and Mushroom Lasagne

1. Pre-heat the oven 20 minutes before you are going to bake the lasagne.
2. Rub the oil around the inside of a 2lt/4pt oven dish.
3. Divide the dry pasta into three piles, one for each layer. 
4. Lay one third of the pasta in the base of the dish.
5. Put half the chickpea ragu onto the pasta roughly spreading it out. 
6. Spoon a third of the mushroom sauce on top.
7. Cover with the second layer of dry pasta, followed by the remaining chickpea ragu. 
8. Add the third layer of pasta.
9. Pour on the remaining mushroom sauce, making sure all of the pasta is covered.
10. Finely grate the parmesan over the top.
11. Bake for 55-60 minutes.
12. Allow to stand for 5 minutes before serving.