Step 1

1. Put the slices of potato in the a sauce pan, cover the slices of the potatoes with water, put the pan on a stove, bring the water to the boil and cook the slices for 5 minutes.

Step 2

2. Lay the cubes of vegetables over 2 baking trays, sprinkle over the garlic cloves, seasoning and drizzle over the olive oil. Put the tray in the oven and roast the vegetables for 25 minutes at 180℃

Step 3

3. Put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts. Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste. Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce. Add the nutritional yeast and the onion powder to the pan and stir it until it's well mixed and take the pan off the heat.

Step 4

4. Pour the cashews, water and lemon juice into a liquidiser and whizz it up until you have Cashew cream. Pour the béchamel sauce from the saucepan into the liquidiser and blend everything together until you have a creamy béchamel.

Step 5

5. Grease the lasagne dish with a little dairy free butter or oil. Place a layer of overlapping potato slices at the bottom of the dish, pour a layer of béchamel over the potato slices. Pour a layer of roast vegetable cubes over the béchamel. Sprinkle 2 tbsp of Basil leaves over the top of the vegetables and pour 1 cup of tomato sauce over the basil leaves. Repeat the process until you're left with a layer of béchamel-covered potato slices.

Step 6

6. Season the top of the lasagne with salt and pepper, cover the top of the lasagne with foil and put it in the oven, at 180℃ for 30 minutes

Step 7

7. Remove from the oven and serve with a side salad