• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion, celery and garlic. • Grate carrot. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, celery and carrot, tossing, until tender, 4-5 minutes. • Add cannellini beans, and garlic and tomato & herb seasoning and cook, stirring, until fragrant, 2 minutes.

• Reduce heat to medium, then stir in passata, red wine jus, the brown sugar and water (for the veggies) and simmer, until slightly reduced, 1-2 minutes. • Remove from heat and stir in baby spinach leaves, until wilted. Season with pepper.

• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk, and water (for the sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper.

• Spoon roughly 1/4 of the bean filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. Sprinkle with remaining Parmesan cheese. • Bake until golden, 20-25 minutes.

• Divide herby tomato cannellini bean lasagne between plates to serve. Enjoy!