Vegan lasagne

Preparing the tomato ragu: Heat the olive oil in a large pan and sauté the onion and garlic. Add the grated carrot, zucchini, and eggplant, and cook for 5-7 minutes. Pour in the tomato puree and lentils, then season with oregano, basil, salt, and pepper. Simmer for about 10 minutes until the vegetables are tender.

Preparing the Vegan crema: Stir the Vegan crema until creamy and season it with nutmeg, salt, and pepper.

Assembling the lasagne: Lightly grease a baking dish with olive oil. Layer in the following order: tomato ragu, lasagne sheets, Vegan crema mixture, and grated Plain. Repeat until the ingredients are used up, ensuring the top layer consists of ragu, Vegan crema, and grated Plain.

Baking: Cover with aluminum foil and bake at 180°C in an air fryer or oven for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden brown.

Serving: Let it cool slightly before slicing. Serve garnished with fresh basil leaves! This version is faster and simpler, but just as delicious, creamy, and vegan!