Vegetarian Red Bean & Mushroom Lasagne

prepPreheat oven to 180°C / 350°F (fan 160°C / 320°F, gas 4)
prepLightly oil an ovenproof dish about 30 × 20 cm
5 tbsp / 75 ml olive oil	Sweat vegetables 15–20 min	Cook garlic, herbs & chilli 1 min	Deglaze with wine, cook off 5–8 min	Add beans, tomatoes & stock, simmer 20 min	Layer ragu, pasta, white sauce & cheese ×3	Top with mozzarella, bake 180°C / 350°F, 45 min	Scatter basil & serve
2 carrots, peeled and finely diced
1 celery stalk, peeled and finely diced
500 g mushrooms, finely chopped
2 bay leaves (optional)
2 small onions or 3 banana shallots, peeled and finely chopped
½ tsp fine salt
2 garlic cloves, peeled and crushed
1 tsp mixed herbs or dried oregano
½ tsp chilli flakes, or more depending on heat tolerance
300 ml red wine or red vermouth
1 jar Queen Red Beans with their stock
1 × 400 g tin chopped tomatoes
1 veggie or chicken stock cube (or 1 tsp high quality paste)
500–600 g white sauce or béchamel (with a grating of nutmeg)
350 g dried lasagna sheets
50 g parmesan cheese or mature cheddar
125 g ball mozzarella, torn
A small bunch basil, roughly 15 g (optional)

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