Step 1

Preheat the oven to 375˚F (190˚C). Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant slices and brush both sides with olive oil and sprinkle salt. Bake for 25 minutes, or until golden brown.

Step 2

Process the walnuts and sliced mushrooms until you have small pieces with the food processor and then add to the mixing bowl.

Step 3

Add the chopped onion to a pot with the crushed garlic, olive oil, and sauté until the onions are softened. Add walnut & mushroom mix along with the soy sauce or Worcestershire, tomato paste and marinara sauce, basil, oregano and cayenne pepper and sauté until you have a soft Bolognese sauce with no visible liquid. Season to taste

Step 4

Melt vegan butter over a medium-low heat in a small sauce pan. Then add the flour and stir till the butter is absorbed. Now, add plant-based milk a few tablespoons at a time and mix until the flour has anbsorbed the liquid and and there a are no clumps. Repeat until there is no milk left. Bring to a slow simmer whisking continuously until it thickens.

Step 5

Add nutritional yeast, onion powder, garlic powder, smoked paprika, and salt and remove from heat.

Step 6

Put all the ingredients for the cashew ricotta in a food processor and blend until you have a slightly creamy but still chunky in texture.

Step 7

Preheat the oven to 390°F (200°C) and grease the bottom of baking dish.

Step 8

Next, cover the bottom with a layer of marinara sauce and top that off with a layer of eggplant.

Step 9

Take ½ of the prepared bolognese and spread it evenly then cover with a layer of courgettes.

Step 10

Cover the courgettes with the prepared ricotta and spread evenly throughout then top off with another layer of eggplant.

Step 11

Cover the eggplant with the rest of the Bolognese and pour the bechamel sauce (see image). Top off with the vegan cheese of choice. *see suggestions in notes

Step 12

Cover with foil and bake for 30 minutes.

Step 13

After 30 minutes, take it out and remove the foil and return to the oven and bake uncovered for another 20 minutes.

Step 14

Garnish with fresh chopped parsley, crushed chili pepper and ground black pepper.