Method

• 1.
  Heat the oil in a large frypan over medium-high heat. Add onion, garlic and a pinch of salt flakes and cook, stirring often, for 3 minutes. Add spices, mushroom, carrot and a pinch of salt flakes. Cook for 5 minutes, or until mushrooms begin to release juices.
• 2.
  Stir through tomato paste, then add tomatoes and 1½ cups (375ml) water (use water to swirl around the tomato cans, then tip that into the sauce).
• 3.
  Simmer for 10 minutes, then add lentils and adjust seasoning. Set half the ragu aside to make nachos another day (see recipe below).
• 4.
  For the ricotta bechamel, melt butter in a medium saucepan over medium-high heat. Once foaming, stir in flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk until well combined and smooth, then continue whisking for 2-3 minutes, until sauce thickens slightly.
• 5.
  Remove pan from heat and immediately stir through spices and cheeses until well combined and parmesan starts to melt. Season well.
• 6.
  Preheat oven to 210°C/190°C fan-forced. Place a baking tray in the oven on a lower shelf to catch any sauce that spills over.
• 7.
  Spoon one-fifth of the remaining ragu into a large, deep baking dish (4L-capacity) and top with one-quarter of the lasagne sheets to cover, slightly overlapping. Spoon one-quarter of remaining ragu over, then spread with one-quarter of the bechamel. Layer with one-third of the remaining lasagne sheets, one-third of the remaining ragu and one-third of the remaining bechamel. Repeat layers twice more. Sprinkle over mozzarella. Cover with a piece of baking paper, then doubled pieces of foil, and secure tightly.
• 8.
  Bake for 1 hour, then uncover and bake for a further 10-15 minutes, until cooked when tested with a skewer inserted at centre and top is golden. Stand for 10 minutes, then serve with salad leaves alongside, if desired.
• 9.
  You can bake the lasagne and chill or freeze the remaining ragu to make nachos (see recipe below). Or make the nachos and assemble the lasagne and freeze it for up to 3 months. Thaw in fridge before baking. If freezing leftover portions of cooked lasagne, chill first, then wrap in plastic wrap and freeze for up to 3 months.
• 10.
  To spice up leftover ragu for nachos, toast 1½ tbs ground cumin and 1 tbs ground coriander in a medium saucepan over medium heat until fragrant. Add ragu and 2 tbs chipotle in adobo and cook until hot.
• 11.
  Arrange 200g corn chips over a baking tray and spoon over the ragu. Sprinkle with 2 cups of grated cheese (a mix of mozzarella and cheddar). Bake in a 220°C/200°C fan-forced oven for 12 minutes, or until cheese is melted.
• 12.
  Serve nachos with sour cream, sliced avocado, sliced pickled jalapenos and coriander sprigs.