vegan lasagne with cashew béchamel

Pre-heat the oven to 180˚C / 355˚F / gas mark 4.

Drizzle the courgette and aubergine cubes in olive oil, add the oregano and season with salt and pepper, and place in a baking tin.

Toss the celeriac sheets in olive oil and season well with salt and pepper. Distribute evenly in a large baking tin. You are aiming for them to be evenly cooked and a little brown around the edges. Skip this step if you are using regular lasagne.

Place both tins in the oven and cook for approximately 30 minutes until starting to brown.

Take the tomato sauce ingredients – crush the garlic clove and blend with all the other sauce ingredients. Season well to taste.

Build the lasagne with a layer of tomato sauce at the bottom, then a layer of celariac, making sure each celeriac slice overlaps a little to create a whole ‘layer’, then add a thin layer of veg, and cover with tomato sauce. Then just keep repeating – celeriac, vegetables and tomato sauce, finishing with a celeriac layer on top. 

Cover the dish with foil, place in the oven and bake for 30 minutes.

While the lasagne is cooking, make the béchamel. Drain the cashews and blend all the béchamel
ingredients until smooth in a high powered blender.

Remove the foil from the lasagne and add a generous bechamel layer on top. Sprinkle with a little dried oregano. You can also add thin tomato slices.

Cook for a further 10-15 minutes. Remove from oven and allow the béchamel to set for 10 minutes before serving.