Finely slice the onions and garlic.

Heat a large cast iron skillet with a good drizzle of olive oil. Add the onions and cook for 4-5 mins with a sprinkle of salt. Meanwhile, use a speed peeler to slice the courgette into ribbons. When you can’t slice into them anymore, chop the remaining middle into bite sized pieces.

Once the onions have softened and are starting to caramelise, add the garlic, tomato purée and chilli flakes if using.

Add the courgettes and season again generously with salt and pepper and a drizzle of olive oil. Cook the courgettes for 6-8 mins until wilted but still a vibrant green, stirring often.

Boil the kettle and measure out 500ml of boiling water into a heatproof bowl. Add the stock cube and stir to dissolve. Drain the chickpeas.

Pour the chopped tomatoes, chickpeas and boiling stock into the pot and stir. Break the lasagne sheets into roughly three pieces each and push them down into the pan as best you can so that they are submerged.

Turn the heat down to a low simmer and pop the lid on. Cook for 15 mins or until the pasta is cooked through, stirring at least twice to make sure the bottom doesn't stick.

Add the spinach and 3 tbsp of pesto and stir to combine. Add a few dollops of vegan cream cheese over the top and a drizzle of olive oil and finish with a few basil leaves, if using.