Pre heat your oven to 200C and lightly drain and press your tofu
Make your California Walnut mince by adding the walnuts & mushroom to a blender and pulse into crumbs
Now heat a large pot with olive oil, garlic, onion, walnut mince, oregano, basil, salt and pepper and fry for a few minutes
Now add the passata, tamari, lentils, spinach (optional) and mix. Simmer for 10 minutes
Meanwhile make the white sauce by add all the ingredients into a small blender and blend until smooth
Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheet, tomato sauce, white sauce, lasagne sheet and so on)
Finally grate over the vegan cheese and place in the oven at 200C for 30 minutes
Leftovers:Store in a sealed container in the fridge for up to 2 days or freeze down for another day!Did you know you should also store your California Walnuts in the fridge to enjoy them at their best.