- Place the Merchant Gourmet Porcini Mushrooms in a heatproof bowl and cover with 300ml boiling water. Leave to soak.
- Heat a little oil in a large saucepan and cook the onion, garlic, carrots and celery with a pinch of salt until softened.
- Add the button mushrooms and cook until golden.
- Drain the porcini mushrooms, reserving the soaking liquid and leaving behind any sediment.
- Add the porcini mushrooms to the pan.
- Stir through the tomato purée and cook until darkened slightly in colour.
- Add the red wine, chopped tomatoes, vegetable stock, yeast extract, sugar, thyme, rosemary, bay leaves and reserved mushroom soaking liquid.
- Bring to the boil, then reduce to a simmer and cook for around 30 minutes.
- Stir through the Merchant Gourmet Simply Cooked Puy Lentils and simmer for a further 15 minutes until rich and glossy. Remove from the heat.
- Preheat the oven to 180°C.
- Meanwhile, melt the plant-based butter in a saucepan.
- Add the flour and cook, stirring continuously, until the mixture resembles wet sand.
- Remove from the heat and gradually whisk in the non-dairy milk a little at a time until smooth.
- Return to the heat and cook gently, whisking, until thickened.
- Stir through the Dijon mustard, nutritional yeast, black pepper and a pinch of nutmeg.
- To assemble, spread a thin layer of ragù into the base of a baking dish.
- Add a layer of lasagne sheets, followed by more ragù and a layer of béchamel.
- Repeat the layers until all the sauces have been used, finishing with a layer of béchamel.
- Scatter over the vegan cheese, if using.
- Bake for approximately 45 minutes, until golden and bubbling.
- Check the pasta is fully cooked by inserting a knife through the layers before serving.
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