• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and onion (see ingredients). Thinly slice button mushrooms and white and light green parts of leek. Grate carrot. • Slice fresh lasagne sheet in half widthways.

• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, stirring, until tender, 8-10 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a small bowl. • Return the frying pan to medium-high heat, with a drizzle of olive oil. Cook onion, leek and carrot, stirring, until softened, 6-7 minutes. • Add Aussie spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then add crushed & sieved tomatoes (see ingredients), vegetable stock powder, the brown sugar, butter and water and cook until thickened, 1-2 minutes. • Season with pepper. Stir through baby leaves until wilted.

• Heat a medium saucepan over medium heat with a drizzle of olive oil. Cook the plain flour, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Spoon half the veggie mixture into a baking dish. Top with a lasagne sheet (lay two sheets alongside each other for 4 people). • Repeat with the remaining veggie mixture and lasagne sheets. • Arrange garlicky mushrooms in a single layer on top of lasagne. Using the back of a spoon, spread the white sauce over the mushrooms. • Bake lasagne until golden, 20-25 minutes.

• Divide mushroom and leek lasagne with Parmesan white sauce between plates. Enjoy!