Pasta

• 225g 00 flour or a combination of semolina flour and 00
• 1/3^rd tsp salt
• 120ml water and a little more to mix
• 1.5 tsp olive oil

Tomato sauce

• 2 Aubergines, roughly cut into 1.5cm cubes
• 2 Courgettes, roughly cut into 1cm cubes
• 2 yellow peppers, finely sliced
• 2 red peppers, finely sliced
• 1 large red onion, finely sliced
• 3 garlic cloves, finely chopped
• 100g pitted black olives
• 50g capers
• 2 tins plum tomato
• Salt and pepper to taste

Bechamel

• 150g cashew nuts
• 100ml water
• 450ml plant based milk
• 50g dairy free butter
• 50g plain flour
• 25g nutritional yeast
• 2 tsp onion powder
• 1 clove garlic, finely chopped
• ½ lemon, juiced

Pesto

• 70g pine nuts
• 100g greens / 60g basil
• 15g nutritional yeast
• 2 gloves garlic, finely chopped
• ½ lemon, juiced
• 125ml olive oil

To make the pasta dough

• Mix the flour, semolina and salt. Heap to a pile and press a well into the centre. Pour in water and olive oil and knead to a smooth dough, adding more water as required to ensure you get a smooth pliable consistency.
• Knead the dough for 8-10 minutes, then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.
• Split the dough into three parts – equal unless using the Remoska and they should be each slightly bigger than the last to accommodate sloping edges – and using lots of flour, roll each ball out as thin as possible to fit the size of the dish.

To make the Pesto

You can make the Pesto ahead of time so you don’t have to do everything on the same day as it will keep in the fridge for 7 days or can be frozen.

• Add the pine nuts to a hot pan and toast until light brown all over.
• Finely chop the greens and blanch if necessary (not for basil, but if using chard or kale it helps break it down)
• Add the drained greens and all the other ingredients to a mixer and blitz until everything has combined, albeit rustic.
• Taste and season with salt and pepper

To make the tomato sauce

• Heat some oil in a large pan and once hot, add the onion and fry for 5 minutes until softened. 
• Add the chopped aubergine, courgette and peppers and sauté for approximately 15-20 minutes until softened and browned.
• Add the garlic, chopped olives and capers and cook for a further couple of minutes before adding the tinned tomatoes and ground pepper
• Reduce to a simmer and cook for a further 20-25 minutes to thicken sauce.

To make the bechamel sauce

• Put the cashew nuts in a saucepan with water and boil for 10 minutes, then drain
• Add the drained cashews to 100ml of water and whizz in a mixer until a creamy paste, then set aside.
• Add the milk to the saucepan and heat until warm but do not boil.  Remove Milk from pan and set aside
• Add the butter to the hot saucepan to melt.  Once melted, reduce the heat and add the flour, stirring until combined into a smooth paste.
• Gradually add the hot milk to the paste, mixing it in to make a slightly looser paste before adding more milk.
• Keep adding the milk until you have combined all the milk into the flour/butter paste and have a thick custard-like mixture.
• Add the nutritional yeast, chopped garlic, onion powder and lemon juice and stir to combine.
• Add the cashew mix to the rest of the ingredients and stir to combine fully.

Constructing the lasagne

• Place a light layer of tomato sauce on the base of the Remoska
• Place a sheet of lasagne over the sauce
• Spread 1/3^rd of the remaining tomato sauce over the pasta, then 1/3^rd of the bechamel sauce, then 1/3^rd Pesto sauce.
• Repeat the above three times finishing with the pesto sauce on top
• Bake in the Remoska for 35 – 40 minutes, checking to ensure it doesn’t burn.
• Leave for 5-10 minutes to cool before serving