This lasagne recipe is brought to you by the Sexy Vegan. You make a cashew ricotta, some “fauxlognese” sauce, do the usual lasagne layering trick and top it off with a walnut-and-nooch “parmesan” topping. The construction instructions are online, but the recipes for the ricotta and fauxlognese sauce etc don’t seem to be online.

We all enjoyed this lasagne. Next time I make it I’ll make sure there’s more fauxlognese sauce, and I might use slightly less of the ricotta. Also, I need a slightly smaller dish, then I would have managed an extra layer of everything on top. Just imagine it slightly taller, OK?