Jackfruit Vegan Ragu Lasagne (V)

Method

1. Roughly chop the onion, carrot and celery into 3cm chunks. Pulse in a food processor with the mushrooms a few times, until everything is finely chopped. Heat oil in large saucepan on medium high. Sauté veg mixture and garlic for 8 minutes, until soft.
2. Add jackfruit, tomatoes, wine, lentils and 1/2 cup of water. Bring to simmer. Reduce heat to medium low and cook, covered for 40 minutes, until jackfruit is soft. Break up any large chunks with the back of a spoon. Stir through sugar and basil. Season.

Cauliflower Bechamel

1. In a medium saucepan combine cashews with almond milk. Bring to a gentle simmer over medium heat. Simmer for 10 minutes to soften nuts. Add cauliflower. Simmer for 6- 8 minutes, covered, until cauliflower is tender. Using a stick blender, puree until smooth. Stir in half of the cheese. Add nutmeg and season.
2. Preheat oven to 200°C. Lightly grease a deep 28cm x 18cm ovenproof dish. Spread 1/3rd of ragu over base of dish. Cover with 1/3 rd of lasagne sheets, trimming and joining to fit. Spread over 1/3rd of the cauliflower bechamel. Repeat layers twice. Sprinkle with remaining cheese. Spray lightly with olive oil.
3. Bake for 40 minutes, or until edges turn golden brown and sauce bubbles up the sides. Rest for 10 minutes before slicing. Scatter with extra basil to serve.