1
Place walnuts in blender and blitz until they form a crumb.
2
Chop mushrooms in half and then blend slowly to form a mince-like texture, careful not to over blend and turn it into a paste.
3
Dice onion and garlic finely.
4
Sauté onion and garlic in saucepan with olive oil until translucent.
5
Add the mushroom and walnut mince to the onion and garlic. Stir through and cook until the mushrooms start to soften. If your mixture is quite dry, you can add some extra olive oil.
6
Add wine, salt, and mixed herbs.
7
Pour in passata and cook on medium heat. Then add your cooked lentils. Check the sauce as it cooks and stir frequently so that it doesn’t stick to the bottom of the saucepan.
8
To make the béchamel, peel potatoes and chop into large chunks. Also chop onion in large chunks. Then place potatoes, onion, and cashews in a pot of boiling water and boil until soft and tender.
9
Once boiled, strain (keeping one cup of boiled water aside) then place in a food processor with the salt, garlic powder, nutritional yeast, and 1/4 cup of reserved boiling water. Blend until smooth and creamy. Add more reserved water if it's not smooth enough.
10
To build the lasagna, place a thin layer of bolognese sauce on the bottom of your tray, just enough so that the tray is thinly covered. Then place 6 lasagna sheets on top of the sauce. Cover your sheets with a layer of bolognese sauce and then about two ladles of béchamel sauce then top with a small amount of vegan mozzarella.
11
Continue this process and build the lasagna with four layers.
12
Bake in the oven for 30 minutes at 180 degrees.
