This recipe involves making each component and combining into the lasagna. You can do this in any order and assemble the lasagna once you have each component ready.

White bechamel-ish sauce:

• Soak cashews in boiling water for a minimum of 10 minutes
• Peel a courgette (don't throw this out, we'll use it in next episode!)
• Slice into 1cm disks and fry until coloured
• Flip and add garlic
• Brown on side 2 and take off heat
• Add courgettes & garlic to soaking cashews
• Add nutritional yeast, season and add a splash of plant milk and blend until silky

Mince:

• Chop walnuts and soak in warm water with a vg beef stock cube
• Finely slice mushrooms and fry
• Drain green lentils and add to walnuts
• Grate smoked tofu, season and fry
• Combine all and fry with bay leaf and adjust seasoning as needed (e.g. soy sauce etc)

Tomato sauce

Use jars from Episode 1’s ragu or shop bought or can make specifically for this purpose:

Finely slice onion, garlic, celery and carrot - gently fry in oil before adding chopped tomatoes and cooking down. Adjust the flavour with red wine vinegar, sugar and salt as needed.

Method:

• Make each component
• Layer lasagna
• I personally prefer keeping the mince and tomato sauce separate, or you can combine them for the classic bolognese layer.
• Order from bottom- top is bolognese, pasta, white sauce, cheese & repeat
• Add additional cheese & yeast on top layer.
• Cook for 30-45 minutes, on 180’C

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I like serving this with oven baked cavelo nero and pouring the extra tomato sauce on top!