Pasta

Prepare the fried base for the sauce by chopping the onion, carrot and celery finely. Transfer to a wide saucepan and simmer over a low heat with the extra virgin olive oil for 5-10 minutes. When the vegetables start to turn golden, add the washed, thoroughly drained lentils. Stir and allow to absorb the flavour for a couple of minutes before pouring in the tomato purée and the tomato paste diluted in a glass of water. Add the salt and the rosemary then cover and leave to cook over a low heat for about 20 minutes, stirring from time to time and adding water if the sauce dries out too much. When cooked the lentils must be soft but still whole and the sauce must be thick. Add salt and pepper to taste and remove the rosemary.

While the lentil sauce is cooking, prepare the béchamel sauce. Heat the milk. Heat the sunflower seed oil in a separate saucepan, take off the heat and add the flour, stirring briskly to make a lump-free paste. Return to the heat and allow to turn golden, stirring constantly, then add the milk a little at a time, season with salt and nutmeg and continue cooking over a low heat until it reaches the boil.
Prepare the vegan parmesan cheese by chopping the almonds, yeast and sesame and sunflower seeds in the mixer until the consistency is fine but grainy.
Bring a pan of salted water with a spoonful of oil to the boil. Blanche the lasagne for a couple of minutes as instructed on the pack, then drain and spread on a clean cloth.

Pour a ladle of béchamel sauce onto the bottom of the oven dish and arrange a layer of lasagne on top, then a little more béchamel and some spoonfuls of lentil sauce. Continue with more layers until the ingredients have been used up. Sprinkle the surface with the vegan parmesan, top with a dribble of oil and bake at 200 degrees for about 20 minutes, until golden brown. Remove from the oven and leave to stand for a few minutes before serving.