Vegan Courgette Lasagne

Prepare the vegetables. Place the courgette slices on kitchen towels and salt them to remove moisture.

Rehydrate the mince according to packet instructions.

Fry the onion for 5-10 minutes, then add the celery for another 2-5 minutes.

Add the mushrooms in batches and fry the mix on a medium heat until all the mushrooms are cooked and releasing liquid.

Add the stock cube, tomato puree, Marmite and smoked paprika. Season.

Add the mince and cook for 5-10 mins more. Add a splash of water or stock if dry, but bear in mind the courgettes add a lot of moisture.

Place half the mince mixture into an ovenproof dish, and cover with half the courgette slices. They should overlap. Season and repeat.

Spread a thin layer of passata over the top of the courgettes, and lay out the cherry tomatoes on top.

Cook in a preheated oven at 200C for 30 minutes or until the courgettes are cooked how you like (test their consistency by running a knife through). Check 10 minutes before the end and cover with tin foil if the tomatoes are burning. Leave to stand before serving, or cool completely and reheat to achieve the best layering!