Ingredients

Pasta

• 300g 00 flour or a combination of semolina flour and 00
• ½ tsp salt
• 160ml water and a little more to mix
• 2 tsp olive oil

Roasted Vegetables

• 1kg butternut squash, chopped into 1.5cm pieces
• 750g aubergine, chopped into 1.5cm pieces
• 1 tsp chilli powder
• 1 tbsp olive oil
• 3 tbs balsamic vinegar
• 600g baby leaf spinach
• A few sprigs of rosemary, chopped

Tomato Sauce

• 30g dried porcini mushrooms, soaked in hot water
• 1 tbsp olive oil
• 5 garlic cloves, finely chopped
• 1 red onion, finely sliced
• 1 carrot, finely chopped
• 3 celery sticks, finely chopped
• 1 red pepper, finely chopped
• 150ml red wine
• 2 x 400g tines of peeled plum tomatoes
• 1 tsp sugar
• Salt and pepper

Bechamel Sauce

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

Method

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 Bechamel sauce:

• Boil the cashew nuts in hot water for 10 minutes, drain immediately.
• Add 100ml of water and cashew nuts into the mixer and blitz
• Pour the non-dairy milk into a saucepan along with the onion powder and salt and pepper.  Bring to the boil, then reduce to a simmer for a few minutes to let the flavours infuse. Pour into a container and set aside.
• Using the same saucepan, melt the butter.  Add the flour and mix until you have a roux which should be a have a thick paste-like constancy.
• Add the milk bit by bit, stirring constantly to ensure that the milk is incorporated into the roux before adding the next amount of milk.  Once all the milk has been added keep stirring over the heat, adding the nutritional yeast, garlic and lemon juice continue to cook until it is the sauce is of the desired consistency. Remove from heat.
• Add the bechamel mix to the cashew nuts and mix to combine fully.

To make the Tomato Sauce

• Heat the olive oil in a large pan and once hot, add the onion.  Cook for 3-5 minutes until softened.  Add the garlic and cook for a further 2 minutes. 
• Add the celery, carrot and pepper and cook for a further 2 minutes before adding the red wine and chopped rosemary.
• Bring to a high heat and then reduce to a simmer and cook for 5-7 minutes until the wine has reduced.
• Remove the Porcini from the water – keeping the water for later – and chop roughly.
• Add the porcini, sugar and tinned tomatoes and cook for a further 10 minutes.
• Add the aubergine to the tomato sauce and cook for a further 20 minutes until the sauce has thickened.  If you need to add more liquid, use the liquid from the porcini mushrooms.
• Season with salt and pepper
• Once happy with consistency and flavour, turn off the heat and set aside

To make the vegetables

• Add some olive oil to a large pan and Sauté the Squash until it is browned and cooked to a soft consistency, adding the chilli powder and seasoning 5 minutes before the end. 
• Using a masher, mash the Squash and chilli mix and set aside
• Add some more oil to the pan and sauté the aubergine until softened and cooked through.
• Once aubergines are cooked, turn off the heat and add the balsamic vinegar, mixing well to combine. 
• Cook the spinach as per instructions and drain to remove all excess water.

Constructing and cooking the lasagne:

• Add a small amount of tomato and aubergine sauce to the base of your Remoska, then cover with your first sheet of fresh pasta  
• Add a third of the tomato and aubergine sauce on top of the lasagne sheets
• Add 1/3^rd of the spinach
• Add 1/3^rd  of the mashed squash
• Drizzle over ¼ of the bechamel sauce
• Repeat twice more, finishing with a layer of pasta and then add the rest of the bechamel sauce on top of this.
• Cook for 45 minutes in the Remoska