Heat the oil in a pan, add the onion,
carrot and celery, and gently cook for
10-15 mins until soft. Add the garlic,
cook for a few mins, then stir in the
lentils and cornflour.
Add the tomatoes plus a canful of
water, the mushroom ketchup, oregano,
stock powder and some seasoning.
Simmer for 15 mins, stirring occasionally.
Meanwhile, cook the cauliflower in a pan
of boiling water for 10 mins or until tender.
Drain, then purée with the soya milk
using a hand blender or food processor.
Season well and add the nutmeg.
Heat oven to 180C/160C fan/gas 4.
Spread a third of the lentil mixture over
the base of a ceramic baking dish, about
20 x 30cm. Cover with a single layer of
lasagne, snapping the sheets to fit. Add
another third of the lentil mixture, then
spread a third of the cauliflower purée
on top, followed by a layer of pasta. Top
with the last third of lentils and lasagna,
followed by the remaining purée.
Cover loosely with foil and bake for
35-45 mins, removing the foil for the
final 10 mins of cooking.