Dive into this warming and delicious Spiced Ragu Style Vegan Lentil Lasagne recipe!For more delicious recipes check out our channel @CookingwithNapolina Serves: 6Prep Time: 15 minsCook Time: 1 hour 30 minsIngredients:1 tbsp Napolina Extra Virgin Olive OilNapolina lasagne sheets2 tbsp Napolina Tomato Puree1 can Napolina Chopped Tomatoes1 large onion, finely chopped1 large carrot, grated2 sticks of celery, finely chopped4 cloves garlic, finely chopped1 tbsp oregano tsp nutmeg tsp cinnamon tsp chilli flakes 3 tsp sea salt flakes2 tsp cracked black pepper150ml red wine2 cans Napolina Lentils50g plantbased butter500ml oat milk tsp sea salt flakes tsp black pepper1 tsp english mustard150g grated plantbased cheddar cheese, plus more for topping100g grated plantbased parmesan cheese Method:In a frying pan on a medium heat, add the extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent.Next deglaze your frying pan by adding the red wine then add the tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins.In a separate saucepan on a medium heat, add the plant based butter until it has melted then add the plain flour and mix together until fully incorporated then add the oat milk.Add the plant based cheddar, plant based parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside.Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top and top with another layer of lasagne sheets and repeat two more times so you have three layers.Top with more plant based cheddar cheese and bake in the oven at 190C for 45 mins until golden brown.Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad.