A vegetarian lasagne with layers of pasta, Comté and a rich mushroom, tomato & spinach ragu, made with a mixture of fresh and dried mushrooms for amazing depth of flavour and an almost meaty texture. The ragu takes a little time to make but is so worth it and the process is made less labour-intensive thanks to a method I have borrowed from Ottolenghi that uses a food processor, which saves lots of chopping time, and roasts the mushrooms, which literally takes the sweat out of doing them in a pan. There is no béchamel sauce, plus the lasagne can be made in advance the day before and kept in the fridge before baking.
* If you are making your lasagne in advance, you can let it cool down and cover it with the foil then refrigerate it at this point. This can be done a day or two before you bake it. Just remember to bring it up to room temperature before it goes in the oven and add an extra 5 to 10 minutes to the initial cooking time (when it is covered with the foil and cooking at 200℃).