Add the olive oil to a large saucepan with the chopped onion, grated carrot & chopped mushrooms to sweat for around 8 minutes. Season with a pinch of salt and pepper.
Once everything has softened, add the tomato puree, oregano, garlic granules and black pepper. Fry for 2 minutes before adding plum tomatoes, stock, Worcester sauce and plant-based meat. Crush the tomatoes with the back of your spatula against the side of the pan to help smooth out the sauce. Cover with a lid and simmer for 15 minutes.
After 10 minutes, in a separate pan, add the lasagne sheets to salted boiling water for 5 minutes. The sheets will want to stick together so after a couple of minutes use a wooden spoon (or something that’s not sharp) to help to separate them.
Now that the lasagne sheets are par-boiled, transfer them to the sauce along with 200ml of the starchy pasta water. Continue to cook for another 5 minutes or until the lasagne sheets are al dente.
Serve the stove-top lasagne with a dollop of mascarpone cheese, a sprinkle of parmesan and chopped fresh basil. Serve with a handful of rocket.