1. Heat 1 tbsp of oil in a pan on a medium heat. Tip the onions, 4 tbsp of water and balsamic vinegar into the pan and cover with a saucepan lid. Cook for 15 mins, stirring a few times in between. Replace the lid quickly to keep the moisture. Place the onions into a large bowl onto one side when the 15 mins are up.

2. In a large pan or wok, add 1 tbsp of oil on a medium heat and add the mushrooms and cook until softened. Stir in the garlic for 1 min. Finally add the spinach and cook until wilted. Transfer over the mushroom mixture into the bowl with the onions.

3. Pre heat the oven to 180 degrees. In a large bowl thoroughly mix the ricotta cheese and vegetable stock altogether and season well with salt and pepper.

4. Using a large oven dish, spread over a thin layer of the mushroom mixture and top with enough lasagne sheets to cover. Spread over a third of the ricotta then half of the remaining mushroom mixture. Cover again with lasagne sheets. Repeat with another third of ricotta and the remaining mushroom mixture. Add a final layer of lasagne sheets and the last of the ricotta. Sprinkle over the pecorino cheese then bake for 35-40 minutes or until golden.