Vegan Lentil Lasagna | Veganuary USA

Ingredients

• 1 large red onion
• 2 large cloves of garlic
• 200g (7oz) mushrooms
• Splash of olive oil
• 200g (7oz) puy lentils (or brown lentils)
• 450ml (15fl oz) spring water
• 1 heaped teaspoon allspice
• 1 heaped teaspoon cinnamon
• Pinch ground cardamom
• 500ml (17fl oz) passata (or tinned tomatoes)
• 1 heaped teaspoon coconut sugar
• 1 teaspoon sea salt
• 1 large handful fresh parsley
• 150g (5oz) rice pasta
• 1 small apple
• For the Cashew ‘cheeze’ sauce:
• 100g (3½ oz) cashews
• 1 large lemon
• Pinch black pepper
• ½ teaspoon sea salt
• 1 heaped teaspoon dried parsley
• Extra water (to thin if needed)