Lentil and vegetable lasagne

1 tbsp olive oil

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

1 garlic clove, crushed

2 x 400g tins lentils, drained, rinsed

1 tbsp corn flour

400g tin chopped tomatoes

1 tsp dried oregano

1 vegetable stock cube

2 cauliflower heads, broken into florets

2 tbsp low fat milk or unsweetened soya milk

Pinch of freshly grated nutmeg

9 dried egg-free lasagne sheets

50g grated cheese of choice, white cheddar works well or fresh mozzarella torn into pieces