Preheat oven to 190°C/fan 170°C/gas 5. Line a baking tray with baking paper and grease a large ovenproof dish (about 22x35cm) with a little oil.

Arrange sweet potato slices over oven tray and bake for 15 minutes.

At the same time make mushroom “bolognese”. Heat oil in a large frypan over medium-low heat. Once shimmering, add onion and garlic and sauté for 6 minutes or until onion is translucent.

Add mushrooms and tomatoes and cook another 3-4 minutes. Add tomato paste, miso paste and dried oregano and season liberally with salt and pepper.

Simmer over low heat for 10 minutes or until sauce is thick and fragrant. Set aside.

Whisk ricotta and cottage cheese together, season with salt & pepper and set aside.

Spread 1⁄4 of the mushroom sauce over the bottom of the prepared dish. Layer a 1⁄4 of the sweet potato slices over the sauce and then spread 1⁄4 of the cheese sauce over the potatoes. Continue layering in this order, another 3 times, until all ingredients are used.

Form a tent with foil to loosely cover the dish, and bake for 20 minutes. Remove foil, top with parmesan, rotate the dish, and bake another 20-25 minutes until the lasagne is bubbling and fork-tender all the way through.

Allow to cool for 5 minutes before serving. Scatter over fresh basil and eat!