For The Ragu

• 1 tablespoon olive oil
• 1 medium brown onion finely chopped
• 1 large carrot peeled then finely chopped
• 2 stalks of celery finely chopped
• 3 cloves of garlic put through a garlic press or finely minced
• ¼ teaspoon fennel seeds (optional)
• 2 heaped tsp dried oregano
• 1 level tsp dried parsley
• 1 tablespoon butter
• 350 g (4 ¾ cups) of chestnut (brown) mushrooms sliced
• 2 x 400 g (2 x 14.5 oz) cans of chopped (diced) tomatoes
• 2 tablespoon tomato puree (paste)
• ½ tablespoon balsamic vinegar
• 500 ml (2 ¼ cups) vegetable stock made with hot water and 1 vegetable stock cube
• 1 teaspoon light soy sauce
• ½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce
• 2 dried bay leaves
• 250 g (3 cups) cooked puy lentils (green or brown canned lentils can be used)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For The Bechamel Sauce

• 60 g (½ a stick + 1 tsp) of butter
• 60 g (just under ½ a cup) plain flour (all-purpose flour)
• 450 ml (2 cups) milk (semi-skimmed)
• ⅛ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg

For The Lasagne

• 250 g fresh egg lasagne sheets (about 6 large sheets)
• 150 g (1 x 5 oz) ball of fresh mozzarella, grated
• 90 g (¾ cup) mature (sharp) cheddar cheese, grated
• 25 g (¼ cup) Pecorino cheese (vegetarian hard Italian cheese), finely grated