Heat oil in a large pot over a medium heat. Add chopped onions and minced garlic. Saute for a few minutes until softened.

Add the minced walnut, stir, and cook for a few minutes until walnuts slightly softened.

Add the brown lentils, sundried tomatoes, salt, black pepper and oregano, stir.

Add the finely chopped tomatoes and stock, stir.

Break the lasagne sheets in half or 3 pieces (don't worry about making perfect pieces!). Place them in the sauce upright, add smaller broken pieces in between. Aim to cover the sheets with the tomato sauce.

Cover and cook for around 20-25 minutes, allowing the lasagne sheets to cook through and absorb the flavours. If sauce is thickening too much, add in ½ cup hot water and mix in.

While pot is cooking, make the bechamel sauce. In a blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, salt, pepper and garlic powder. Blend until smooth and creamy. Set aside.

After around 20-25mins of cooking the 'lasagne', remove the lid and cover the top with bechamel sauce. Cover pot again and cook a further 10 mins to allow the bechamel sauce to cook.

Remove pot from heat. Add grated vegan cheese to top of pot. Grill for around 10 mins to allow the cheese to melt. Garnish with fresh coriander leaves. Allow to cool 10mins before serving. Enjoy!