Lasagne rolls

Method

1. Heat 1 tbsp of the oil in a frying pan over a high heat
2. In a food processor, whizz the onion, mushrooms, celery, carrot and 1 garlic clove until finely chopped
3. Fry for 12-15 mins, stirring occasionally, until golden
4. Stir in the wine, then cook for a further 2-3 mins, until the liquid has been absorbed
5. Add the chopped tomatoes, along with 200ml water
6. Season, bring to a boil, then reduce the heat and simmer for 30 mins.

To make the sauce:

1. Melt the spread in a saucepan over a medium heat, add the flour, stir until smooth, then cook for 1 minute
2. Gradually add the almond drink, stirring continuously
3. Bring to the boil, then simmer for 5 mins, until thickened
4. Add the vegan cheese alternative and season. Preheat the oven to 200°C/fan 180°C/Gas 6
5. Cook the lasagne sheets in a large pan of boiling water for 7 mins
6. Drain well and separate the sheets
7. Spoon a little of the mushroom mixture and sauce into the centre of each sheet of pasta, then roll it from the shortest side into a tube and cut in half widthways
8. Arrange the rolls in a round dish, 20cm in diameter (a cake tin works well here)
9. Repeat to use up the remaining lasagne and filling, and most of the sauce
10. Spoon the rest of the sauce over the top of the rolls, then bake in the oven for 30 mins, until golden
11. Whizz together the torn bread and remaining garlic clove until you have fine crumbs
12. Heat the rest of the olive oil in a small saucepan over a medium-high heat and fry the breadcrumbs for 3-5 mins, stirring frequently, until golden
13. Remove from the heat and stir through the parsley
14. Once the lasagne rolls are cooked, sprinkle the crispy breadcrumbs over the top before serving