Chop the leaks into 1cm rounds and add to a frying pan with 1 tbsp of olive oil.

Add the thyme, season with salt and pepper and cook on a low heat for 20-25 minutes stirring regularly.

Roughly chop the mushrooms and place in a baking tray, add the thyme, season with salt and pepper and drizzle with olive oil.

Finely chop the porcini and scatter over the mushrooms then bake in a 200c oven for 20 minutes.

Next, finely chop the garlic and add to a saucepan with the chilli flakes and 1 tbsp of olive oil.

Cook on a medium heat for 2 minutes then add the tinned tomatoes, tomato paste, red wine vinegar and vegetable stock.

Season generously with salt and pepper and gently simmer for 30 minutes.

Roughly chop the olives, pine nuts and parsley then you are ready to assemble the lasagne.

Take a large baking dish and add a layer of the cook leeks followed by mushrooms, lentils then a sprinkling of the chopped olives, pine nuts and parsley.

Place a layer of lasagne sheets on top then cover with the tomato sauce.

Repeat the process 2 more times then cover with foil and bake in an oven at 200c for 35 minutes.

Remove from the oven and sprinkle with the grated cheese and cream and cook for a final 10 minutes uncovered.