* 1 teaspoon olive oil
    * 1 onion, finely chopped
    * 2 sticks celery, finely chopped
    * 1 carrot, finely chopped
    * 4 cloves garlic, peeled and finely chopped
    * 400g minced beef or Quorn mince soya
    * Freshly ground black pepper
    * 315ml red wine
    * 400g can of plum tomatoes
    * 1 tbsp tomato paste
    * 1 bay leaf
    * ½ teaspoon dried oregano
    * 2 zucchini, cut lengthwise into thin slices
    * 1 jar roasted red peppers in brine
    * 4 sheets of lasagna

For the cheese sauce:

    * 500ml low fat milk
    * A good grating of nutmeg
    * Salt and pepper
    * 3tbsp cornstarch
    * 1 teaspoon mustard English
    * 60g reduced-fat cheddar cheese


   1st Heat a large saucepan and add the olive oil. Sweat the onion, celery, carrots and garlic for about 5 minutes over medium heat then add the soy ground meat.
   2nd Add the wine. Cook until the wine has all been absorbed and then add the peeled tomatoes, tomato paste, bay leaf and oregano. Season and cook for 30 minutes or until rich and delicious.
   3rd Preheat the oven to fan 180 ° C (160 ° C). Heat Heat a frying pan. Season the zucchini and lightly chargrill or sear on each side, then leave on a plate, until the assembly time. Drain the peppers and add on the record.
   4th Now to make the cheese sauce. Heat the milk until smooth with a good grating of nutmeg and pepper. Mix the cornstarch thickened with 50 ml of milk and whisk in the milk, continue cooking for 2-3 minutes, until. Add the mustard and half the cheese. Check seasoning and set aside.
   5th Take a baking dish and start layering up the ingredients. Start with a layer of soy, followed by bell pepper chop, then meat, zucchini, soy pasta again, and finally cheese sauce. Top with the remaining cheese and bake for 20-30 minutes or to bubble up. Serve with a big salad.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.