Vegan Lasagne

Ingredients

• for the tomato-lentil sauce
• 3 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 1 white onion, finely chopped
• 4 large cloves garlic, finely chopped
• 1 medium red chilli, deseeded and thinly sliced
• 1 red pepper (aka capsicum), deseeded and chopped
• 2 tsp dried thyme
• 1 tbsp dried oregano
• 1 tsp fine salt
• 1 tsp sugar
• 1 cup dried red lentils, rinsed
• 2 x 400ml/14oz cans chopped tomatoes (I use these ones and they taste incredible)
• for the pasta sheets
• 200g/7oz lasagne sheets
• for the celeriac bechamel
• 1 medium (roughly 600g/20oz) celeriac (aka celery root), peeled and chopped
• 100ml/scant ½ cup extra virgin olive oil
• ½ tsp fine salt
• for the spinach
• 180g/6oz spinach, finely chopped
• for the cashew cream
• 1 cup cashews, soaked in water for min 3 hours
• 6 tbsp unsweetened plant milk e.g. almond
• 2 tbsp nutritional yeast
• ⅛ tsp fine salt
• 40g/⅓ cup meltable vegan cheese, grated

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