Vegan honeycomb lasagne

Method

1. Bring a large pan of water to the boil.
2. Cook the lasagne sheets for 5-6 mins, until just pliable — do this in batches to stop them sticking together
3. Carefully lift each sheet out of the water and drape it over the edge of a colander, brushing with a little oil to stop it sticking
4. Heat 1 tbsp olive oil in a large nonstick frying pan over a medium heat
5. Fry the onion, leek, grated courgette and mushrooms for 5-6 mins, until beginning to soften. Sprinkle in the rosemary and season
6. Take the pan off the heat and stir through the spinach, until wilted. Set aside to cool slightly
7. For the sauce, put all the ingredients, apart from the cheese alternative and the spinach, into a saucepan
8. Cook over a medium heat until thickened and bubbling, whisking vigorously all the time
9. Once thickened, stir through the cheese alternative until melted
10. Add the spinach and stir until wilted
11. Take off the heat and blitz with a handheld blender
12. Stir a third of the sauce through the veg until well coated
13. Preheat the oven to 200°C/fan 180°C/gas 6
14. Grease a high-sided round 20cm baking dish or cake tin with olive oil, and spread about a third of the sauce across the bottom
15. To assemble the rolls, lay a sheet of pasta on a chopping board.
16. Place 2 courgette ribbons and 1 heaped tbsp of the veg mixture at one end of the sheet, then roll up into a tube
17. Stand the roll upright against the side of the prepared dish. Repeat for the rest of the lasagne rolls, fitting them together snugly
18. Spoon the remaining third of the sauce over the top of the rolls
19. Bake for 35-45 mins, until dark golden and crisp on the top. Serve garnished with the basil leaves