First, start the vegetable sauce. Heat the oil if using in a large frying or wok pan, add the onion and cook until just changing colour. Add the aubergine and courgette and cook for a couple more minutes. Stir the tinned tomatoes in and the water. Turn the heat down and simmer.

Add the beans, then the cooked vegetables and gently stir in. Leave to cook for 15 minutes (keep an eye on the liquid content).

While the vegetable sauce is cooking, start the cheese sauce.

Melt the butter in a small saucepan and stir in the flour. You should get a soft ball of mixture form - add a bit more flour if necessary. Add a bit of milk, and using a whisk, beat it in. Continue adding milk in small increments until you have a smooth and slightly thick sauce (if it gets thick too quickly, add more milk).

Stir in the nutritional yeast and half of the cheese and mix well to combine. Continue to stir until the flakes have dissolved. Add some black pepper, then do a quick taste test. Add more cheese if needed (if you wish you could add some soft cheese or grated cheese too.)

Allow to cook through for a couple of minutes , then set aside.

Assemble the lasagne. Get an ovenproof rectangular dish (approx 2 lasagne sheets in size). Grease the bottom with a bit of oil, then layer vegetable sauce, cheese sauce, then the lasagne sheets (careful not to overlap them), and repeat. Finish with the white sauce ensuring the pasta is completely covered. Finish with a covering of grated cheese.

Bake at Gas Mark 6 (400f /200c) for approximately 40 minutes (it is ready when the top is brown, crispy and bubbling).

Remove from the oven, slice and serve.

Enjoy!