1. Chop the onions and fry over a medium heat in a little oil with the garlic for about 5 minutes until soft. Add the Quorn mince and cook for 5 minutes.
2. Add the chopped mushrooms, tomato purée, chopped tomatoes, bouillon, basil and oregano and bring to the boil. Reduce the heat and allow to simmer for 20 minutes, stirring occasionally.
3. Spread a layer of Quorn mixture over the base of a large ovenproof dish, followed by a layer of lasagne sheets and continue in this way until all the mixture is used up.
4. Bring 500ml of water to the boil and add the béchamel powder, whisking at all times until you get a creamy consistency, then spread over the lasagne. Sprinkle with the cheese and bake in the oven on gas mark 4/180°C for 45 minutes.
5. Boil the new potatoes and cabbage until tender. Peel and slice the parsnips, drizzle with oil and bake in an ovenproof dish for 40 minutes on gas mark 4/180°C. Serve.