Please note that the not-bolognese sauce was adapted from a Rose Elliott recipe in Not just a load of old lentils.
6-8 lasagne sheets, as needed
Grated parmesan cheese (or vegan substitute), to taste
A little cooking oil
2 cloves garlic
1/2 punnet mushrooms
1 small tub (I think 50g) walnuts
2 slices bread
1 packet passata
Salt, pepper, mixed herbs, mushroom ketchup
300 ml milk (or vegan substitute)
About 20g butter or cooking oil
1 heaped tsp plain flour
Salt, pepper, mustard powder
Grated Emmenthal, Cheddar, or vegan substitute to taste
Peel and chop the onion; peel and crush the garlic. Put into a saucepan with the oil and allow to cook for a few minutes while you chop the mushrooms. Add these, and continue cooking. Meanwhile blitz the bread and walnuts in a food processor. When the mushrooms are more-or-less cooked, turn off the heat, add the bread/walnut crumbs, the passata and seasonings to the mix and stir well. Leave to soak for a bit while you make the bechamel sauce. I added a spoonful of sunflower seeds to this, just because they were sitting there, looking at me!
For the Bechamel sauce, put the milk, flour and seasonings into a jug and whisk very thoroughly while the butter melts in another saucepan (or the oil heats up); pour this on to the melted fat, and continue to cook, stirring all the time, until it thickens and the mixture boils. Turn off the heat and add the Emmenthal cheese. Stir well.
To assemble: Make layers of not-Bolognese, lasagne sheets and Bechamel in a lasagne dish, finishing with Bechamel sauce, and top the lot with grated Parmesan or similar.
Place on a baking tray in the centre of an oven which you have heated to 200° C (180° fan), Mark 6, and allow to cook for about 30 minutes.