Jackfruit Vegan Ragu Lasagne (V) | SPC

Ingredients

• 2 tbsp olive oil
• 1 onion, peeled
• 2 carrots, trimmed
• 2 celery sticks, trimmed
• 200g swiss brown mushrooms
• 3 garlic cloves, finely chopped
• 1/2 cup red wine
• 2 x 410g cans SPC Jackfruit Pieces in Water, drained
• 810g can Ardmona Crushed Vine Ripened Tomatoes
• 1/2 cup split red lentils
• 2 tsp brown sugar
• 1/4 cup chopped basil, plus extra leaves to serve
• 250g packet Instant lasagne sheets
• 3/4 cup raw cashews, chopped
• 2 cups almond milk
• 1 cauliflower (500g), cut into 4cm florets
• 200g dairy free shredded cheese
• 1/4 teaspoon ground nutmeg