• If you're using dried TVP, soak it in hot, salted water according to the package instructions. Meanwhile, finely chop the onion, celery, carrots. If you're using other vegetables you can prepare them too.
  
• Heat olive oil in a large pan or pot over medium-high heat and sauté the carrots and celery. Add the onions a minute later. Season generously with salt, as the tomato sauce will add plenty of liquid later.
  
• Stir in the vegan mince or drained TVP and cook for another 5 minutes. It should release as much water as possible so it absorbs the flavours from the vegetables. Season with black pepper and adjust the salt if needed.
  
• Add the tomato sauce, stir well and cover with a lid. Let the sauce simmer gently over medium-low heat for about 20 minutes, stirring occasionally to prevent it from burning.
  

Bechamel Sauce

• If you're using cashews instead of cashew butter, blend them with the remaining milk and nutritional yeast until smooth.
• While the ragu simmers, melt the vegan butter in a saucepan. Increase the heat slightly, add the flour, and stir continuously until a smooth paste forms. Let it gently bubble for about 1 minute.
  
• Pour in about one quarter of the milk while whisking constantly. The mixture will become very thick. Keep whisking until completely smooth before adding another quarter of the milk. Starting with a thick paste makes it easier to avoid lumps.
• Add the rest of the milk (or the cashew mixture), salt, pepper and a generous pinch of nutmeg to the saucepan. Bring everything back to a gentle simmer while stirring continuously. The finished sauce should be smooth, creamy and thick enough to generously coat the back of a spoon. Taste and adjust the salt and nutmeg.
  

Assembly

• Spread a few spoonfuls of ragu over the bottom of your baking dish. Add a layer of lasagna sheets, followed by ragu and béchamel. Repeat the layers until you've used all the filling. Finish with a final layer of pasta sheets and spread the remaining béchamel evenly over the top. Make sure to save enough béchamel for this last layer.
  
• Bake the lasagna according to the cooking time and temperature listed on your lasagna sheets. Different brands require different baking times, so following the package instructions will definitely give you the best result.
• Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. Enjoy!