1. Mince the carrot, celery stalks, and onion separately in a food processor using short pulsing motions to avoid turning them into a purée.
2. Transfer all minced vegetables to a large pot. Add the minced garlic and olive oil. Cook over medium heat for 5-6 minutes.
3. Then add the jackfruit or mushroom mince (pulse it in a food processor beforehand) and lentils, along with the tomato sauce, oregano, smoked paprika, and salt. Stir well, then pour in the vegetable stock or water. Cook over medium-high heat for another 5–6 minutes, stirring every 1–2 minutes, until most of the liquid has evaporated and the mixture is rich and well combined.
4. Add the tomato paste and cook for an additional 1-2 minutes, stirring constantly. Set aside while you prepare the béchamel sauce.
5. In a pot, heat the butter over medium-low heat until melted. Add the all-purpose flour (or gluten-free flour blend) and whisk until smooth.
6. Gradually add the oat milk at room temperature, one cup at a time, whisking
continuously to maintain a smooth texture. Bring the mixture to a boil, then cook for 10
minutes, stirring constantly. Remove from heat.
7. Season the béchamel with salt, black pepper and nutmeg.
8. Spread a thin layer of béchamel sauce over the bottom of the baking dish. Arrange a layer of lasagna sheets on top, followed by a layer of Bolognese sauce and another spoonful of béchamel.
8. Repeat the layering process until all the ingredients have been used. For extra richness and flavor, you can also sprinkle some WoW! Plantebaseret shredded cheddar alternative between the layers.
9. Finish with a generous layer of béchamel sauce and a topping of shredded cheddar alternative. Lightly drizzle the surface with a small amount of olive oil mixed with water to encourage even browning and prevent the top from drying out during baking.
10. Preheat the oven to 200 °C. Cover the lasagna with foil and bake for 30–35 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the pasta sheets are tender and the cheese topping is golden brown and bubbling.
11. Remove from the oven and let the lasagna rest for at least 40-50 minutes to cool and set before slicing and serving.
