Vegan wild garlic lasagne

Method

1. For the ragù, heat the olive oil in a heavy-based pan, then add the onion, celery, carrot and a pinch of salt. Cook for 15 minutes to soften, then add the garlic and cook for 10 minutes until the veg start to caramelise. Add the herbs, bay leaf and plenty of black pepper.
2. Add the vegan mince to the pan and stir to defrost and brown it a bit. Mix in the tomatoes, tomato purée, soy sauce and Marmite.
3. For the ‘cheese’ sauce, blend the soaked and drained cashews, vinegar, nutritional yeast, celery salt (if using), paprika and 375ml water in a bullet blender/food processor for 2 minutes until smooth. Season with chilli sauce and, if using, mustard powder.
4. Cook (blanch) the wild garlic in a large pan of boiling water for 15-20 seconds, drain and leave to cool, then squeeze out any excess liquid and finely chop. Season with nutmeg and a good pinch of salt and pepper.
5. Heat the oven to 180ºC fan/ gas 6 and prepare the lasagne sheets according to the packet instructions. Spread a third of the ragù over the base of a baking dish (about 25cm x 35cm). Add a third of the ‘cheese’ sauce, then cover with a layer of pasta. Spread evenly with half the wild garlic mixture and a third of the mozzarella (if using), then repeat the layers and finish with layers of the
   remaining ragù, pasta, ‘cheese’ sauce and mozzarella (if using).
6. Bake for 30-40 minutes until bubbling and golden. Rest for 10 minutes before serving.