Preheat the oven to 180°C fan / 400°F.

Place the cashews in a bowl, cover with boiling water and set aside for 10 minutes to soften.

On a large baking tray, toss together the aubergine, olive oil and a pinch of salt, and spread out into a single layer.

Cook the aubergine for 25–30 minutes until tender and golden.

Warm 2 tablespoons of olive oil in a large saucepan over medium heat, add the garlic and chilli flakes, and cook for 2–3 minutes until fragrant.

Stir in the bay leaf, oregano, tomato puree, tinned tomatoes, lentils, maple syrup and a pinch of salt, half-fill the empty tomato tin with water and pour into the pan.

Simmer the ragu for 20–25 minutes until reduced by about two-thirds.

Drain the cashews and place in a high-speed blender with the tofu, nutritional yeast, lemon zest and juice, 2 tablespoons of water, a pinch of salt and plenty of black pepper, then blitz until smooth.

Bring a large saucepan of salted water to the boil, add the pasta and cook for 6–7 minutes until al dente, swirling the water to stop the pasta sticking together.

Drain the pasta and add it to the ragu along with the roasted aubergine.

Divide the lasagne between bowls, adding a spoonful of creamy sauce.