Perfect VEGGIE PASTA

spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200˚C fan.

3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.

4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped. Heat 60ml of oil in a large saute pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for eight minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped, then add to the pan along with the tomato paste, one-and-ahalf teaspoons of salt and one-and-three-quarter teaspoons of freshly cracked black pepper. Cook for seven minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for nine minutes, resisting the urge to stir. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get a ragu consistency. Stir in 100ml of the cream and simmer for another two minutes, then remove from the heat.

5. Combine both cheeses and both herbs in a small bowl. Spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.

6. Drizzle over one tablespoon of cream and one tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220˚C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final two minutes, until the edges are brown and crisp.

7. Let cool for five minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.

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ACROSS

1. 3. 9. 10. Tend to be a sister (5) 11.

Engrossed in a new part (4)

Warbler on an old judge’s head? (8)

Artists returning to eat fish (7)

I’ll let trauma be sorted out on many sides (12) 13. Do a write-up of a comedy show, say (6) 15. A place on the street (6) 17. Unalterable, like the distance from Bath to

Perth? (12) 20. Bird a bit like a glede (5) 21. Young hare always allowed out (7) 22. Where to find a serviceman and a sycophant (8) 23. Drink out with a dame (4)

DOWN

1. The girl for Herb (8) 2. 4. Room for manoeuvre in 5. 6. 7. Look the lord (4) 8.

For every one pound there’s danger (5) writing song about small back (6)

Blues party? (12)

Sure to get a cretin out (7)

Restricted deliveries (7,5) 12. Fault the journalist who went over to the other side (8) 14. Gin Vera mixes with a condiment (7) 16. Charm an animal at the junction (6) 18. Push the canal boat (5) 19. Retain the dungeon (4)

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