To make the lentil ragu, place a large saucepan over a low heat and add the oil. Once hot, sauté the onion, carrot, celery and garlic with the herbs until softened. Add the tomato puree and red wine, then increase the heat. Cook off the wine and add the mushrooms, lentils, chopped tomatoes and vegetable stock. Once simmering, reduce the heat and cook for 20 minutes or until the sauce has reduced.

To make the cheese sauce, melt the butter in a saucepan over a low heat and stir through the flour to make a paste. Gradually add the milk, a little at a time whilst stirring until you have a smooth sauce. Stir through the mustard and grated Dubliner White Lighter, stirring continuously until you have a creamy sauce.

Preheat your oven to 200C/180C fan/gas mark 6.

Take your baking dish and assemble the lasagne by spreading a third of the ragu mixture, followed by a third of the lasagne sheets and then a third of the cheese sauce. Repeat this process twice more and top with grated Dubliner White Lighter.

Transfer to the oven to bake for 30-35 minutes or until golden and bubbling.