- Make the pomodoro sauce. In a medium saucepan, heat the oil and fry the garlic over a low to medium heat for 1 minute, being careful not to brown. Stir through the tomatoes, salt and optional basil. Cover and simmer while you make the walnut mince, stirring occasionally.
- To make the walnut mince, add all the mince ingredients except the oil to a food processor and process until it resembles mince crumbs.
- Heat the 2 tablespoons of olive oil in a large non-stick frypan. Fry the walnut mince for 3 minutes until browned off.
- Transfer the mince into the pomodoro sauce. Stir, cover and simmer on low for a further 10 minutes.
- Preheat oven to 190°C.
- To make the béchamel sauce, place the butter in a medium saucepan over a medium heat and allow to melt. Add the flour and stir to a smooth paste. Continue to stir for 2 minutes, allowing the flour to cook off but being careful not to brown it. Gradually whisk in the soy milk 1 cup at a time until smooth. This will create a pouring consistency rather than a thick béchamel, however it will thicken a little once off the heat. Stir through the nutritional yeast flakes, salt and pepper. Simmer on low while stirring for a couple of minutes. Remove from heat.
- Assemble the lasagne. In an ovenproof dish (I use a 30cm x 20cm dish) spread a large ladleful of the walnut ragu. Follow with a large ladleful of the béchamel. Sprinkle over a handful of the mozzarella.
- Cover with a single layer of the lasagne sheets. Depending on the size of your dish and/or pasta sheets, you may have to snap some of the lasagne to fit.
- Repeat the layering process, another 1 to 2 layers, ensuring the lasagne sheets are covered with the sauce. Finish with a generous layer of béchamel and the remaining mozzarella. Cover and bake for 30 minutes.
- Remove cover and bake for a further 10-15 minutes. To check if the lasagne is cooked, insert a knife to test if it slides through the pasta easily. Remove from oven and allow to cool slightly before serving.