Mushroom & Cauliflower Ragu Lasagne

Make the ragu: heat the oil in a large pan and add the garlic and mushrooms and cook over a medium-high heat for 5 minutes until golden brown. Tip out of the pan and set aside.

Add the butter to the pan and fry the onion and chopped cauliflower leaves until softened, then add the grated cauliflower, rosemary and chilli flakes and return the mushrooms to the pan.

Add the wine and cook for 2-3 minutes, then add the tomatoes, tomato puree and stock. Season and simmer for 45 minutes until rich and thick. Stir in the parsley.

Meanwhile make the bechamel. Melt the butter in a pan and add the flour and cook for a minute or two. Then gradually add the milk until you have a thick, glossy sauce. Season well and add plenty of nutmeg. Stir in almost all the grated cheeses, saving some for the top. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

Spoon one-third of the ragu into a large ovenproof dish, then top with 2-3 lasagne sheets and one-third of the bechamel. Repeat twice more, ending with a layer of bechamel and the last of the grated cheese.

Bake for 40 minutes until golden and bubbling then serve with a bitter leaf salad.