Step 1

Prepare the cream by soaking the cashews in 300ml water for 30 minutes. Preheat the oven to 180°C, gas mark 4.

Step 2

Meanwhile, peel the celeriac and slice into strips that resemble sheets of lasagne (approximately 0.5cm thick). Put onto 2 baking trays, then drizzle over 1 tbsp oil and season.

Step 3

Scrub the sweet potato, leaving the skin on, then slice into bitesize pieces. Place on another baking tray, drizzle over the remaining 1 tbsp oil and season. Bake the celeriac and sweet potato in the oven for 25 minutes or until soft.

Step 4

To make the tomato sauce, heat the oil in a saucepan on a high heat, then add the onion, garlic and chilli and fry for 4 minutes, stirring regularly until the garlic starts to become golden and the onion transparent. Add the mushrooms, bay leaf and courgette; continue to fry for 5 minutes, stirring regularly. Add the red wine and allow to reduce for 2 minutes. Then add the chopped tomatoes together with the sundried tomatoes, maple syrup, tomato purée and seasoning. Add the cooked sweet potatoes and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.

Step 5

To make the cashew cream, drain and rinse the soaked cashews. Add the remaining cream ingredients (including the basil stalks) to a blender or food processor, season and blend until really smooth.

Step 6

Now assemble the lasagne. Cover the base of a 30x20x7cm deep ovenproof serving dish with half the cashew cream. Next add half the celeriac and pour over all the tomato sauce. Top with the remaining celeriac and finish with the remaining cashew cream. Bake for 15 minutes until the cashew cream starts to set.