Soften the aromatics

• Heat the olive oil in a large pot over medium heat.
• Add the onion and garlic and cook until soft and fragrant.

Build the sauce base

• Add the mushrooms and cook until they release their liquid and start to brown.
• Stir in the harissa, sun dried tomatoes and plum tomatoes.
• Add the lentils and pour in the vegetable stock, then season with salt and pepper.

Add the lasagne sheets

• Break the lasagne sheets straight into the sauce and stir so they are fully submerged.
• Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.

Finish with cheese

• Stir most of the vegan cheese through the lasagne.
• Scatter the remaining cheese on top, cover and let it melt.

Rest and serve

• Take the pot off the heat and let the lasagne rest before serving.