Vegetarian Lasagna

For the cauliflower béchamel, heat 1 tbsp of olive oil in a medium size saucepan, add chopped leeks and garlic. Cook, stirring for 5 minutes, until leek has softened. Add cauliflower and cashews and stir through. Add enough water to the saucepan to cover the cauliflower, add the stock cube and bring to the boil. Let simmer for around 20 minutes, until the cauliflower is soft. Set aside to cool.

For the tomato sauce, heat 1 tbsp of olive oil in a saucepan, add onion and garlic. Cook, stirring for 5 minutes, until onion have softened. Add diced or crushed tomatoes, sugar,  chopped herbs. Bring to the boil and let simmer until the sauce reduces, around 15 minutes. Season with sugar, salt and pepper.

Put the lasagna into the oven for 45 minutes. When done, pull it out and let cool for 10-15 minutes. Slice and serve with a side salad.