Method

1. 1.

   Preheat oven to 180*C

2. 2.

   Put a saucepan on the stove, pour in the boiling water from the kettle, turn up the heat, add a generous pinch of salt and cook the fusilli until al dente (8 minutes) | Peel and finely slice dice the red onion | Finely slice the celery | Roughly chop the capers | Finely slice the dill

3. 3.

   Pour the chickpeas into a large mixing bowl and mash them with a potato masher | Pour the onion, celery, capers, dill and sweet corn into the bowl and stir them into the chickpeas | Pour in the caper brine, white wine vinegar and egg free mayo | Squeeze the lemon juice into the pan, catching any pips with your other hand | Stir everything together, taste and season to perfection

4. 4.

   Peel and finely dice the red onion | Peel and grate the garlic | Pick the leaves off the parsley, put to one side and finely slice the stalks | Zest the lemon

5. 5.

   Warm some olive oil in a frying pan over a medium heat, pour in the red onions and cook for 5 minutes until translucent | Add the garlic and parsley stalks to the pan and stir them into the onions for 2 minutes | Add the tomato puree, chilli flakes and paprika to the pan and stir for 1 minute | Pour the chopped tomatoes into the pan, turn the heat down and allow to simmer for 6-8 minutes until the sauce has reduced and thickened | Squeeze the lemon juice into the pan catching any pips with your other hand | Taste the sauce, season to perfection with salt and pepper and take the pan off the heat

6. 6.

   Pour the cooked pasta into the lasagne dish and drizzle with olive oil | Pour the chickpea tuna and tomato sauce over the pasta | Grate half the dairy free cheese over the sauces | Fold everything together so the pasta is well covered | Grate the remaining dairy free cheese over the top of the pasta | Cover the lasagne dish with tin foil, put the dish in the oven and bake for 25 minutes | Remove the dish from the oven, serve up the pasta into 6 bowls | Garnish with the parsley leaves and serve with a side salad