Lentil & Mushroom Lasagne with Cashew Béchamel

Method

1. For the ragù, heat the oil in a large pan over medium heat and cook the onion, carrot and celery with a pinch of salt for 10 minutes until soft.
2. Add the mushrooms and cook for 8 minutes until their liquid has evaporated, then stir in the garlic, tomato paste and oregano and cook for 2 minutes.
3. Add the lentils, passata, stock and sugar, season well and simmer for 20 minutes until thick but still saucy. The ragù should be a little looser than you would serve it, as the pasta absorbs liquid.
4. Meanwhile, drain the cashews and blend them with all the remaining béchamel ingredients on high for 1–2 minutes until completely smooth.
5. Pour the béchamel into a saucepan and whisk over medium heat for 4–5 minutes until it thickens to the consistency of custard. Taste for salt.
6. Heat the oven to 190°C (375°F / gas 5). Wilt the spinach in a dry pan or by pouring a kettle of boiling water over it in a colander, then squeeze out as much water as possible.
7. Spread a thin layer of ragù over the base of a 23 x 33 cm (9 x 13 inch) baking dish, then layer lasagne sheets, a third of the remaining ragù, half the spinach and a quarter of the béchamel. Repeat, then finish with a final layer of pasta, ragù and the remaining béchamel.
8. Sprinkle with vegan parmesan, cover with foil and bake for 30 minutes, then uncover and bake for 15–20 minutes more until golden and bubbling and a knife slides easily through the pasta.
9. Rest for 15 minutes before slicing so the layers set.