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For the ragu:
For the spice mix:
For the pasta layer:
For the béchamel:
Equipment needed:
Cut the top of the garlic head(s) off with a knife. Drizzle the exposed cloves with olive oil and wrap the garlic in a piece of kitchen foil so that the tops of the cloves are protected from getting burnt. Place in a preheated oven for about 30 minutes, until the cloves are soft and caramelised.
Slice the onions, finely dice the mushrooms and the 9 garlic cloves. Put the mushrooms into a medium bowl.
For the pasta
Cook pasta for half amount of the time stated on the packet. Drain, refresh under cold water.
Return the pasta to a bowl, stir in soy milk, salt and pepper to taste and rice flour.
For the ragu
Heat up olive oil in a large, heavy-bottom pan. Once the oil starts shimmering, add diced onion and sauté, on low heat, until translucent and only just caramelised (about 15 minutes).
Add in the garlic cloves and fry for a few more minutes until fragrant.
While the onions are sautéing, dice your mushrooms quite finely.
Once the onion-garlic mixture is ready, add diced mushrooms in three batches so that you don't overcrowd the pan. As soon as the first batch is cooked (turns dark brown), add the next.
Once all the mushrooms are cooked, season them with cinnamon, cloves, salt and pepper. Allow all the water to cook out.
Add in wine and allow the alcohol taste to cook out before adding in plum tomatoes, their juices, tomato paste, a cup of water (rinse your tin with it), tamari, Worcester sauce (if using), bay and thyme leaves and a pinch of chilli (if using). Break tomatoes up with a wooden spoon and give the mixture a good stir. Simmer for about 45 minutes, until tomatoes have fully broken down and sauce becomes homogenous.
Once the tomatoes break down fully, stir in cooked lentils. If the ragu is too dry, add a little water as it will dry out more during baking. Adjust the seasoning and add a touch of sweetness if desired. Set aside to cool.
For the bechamel:
Measure out the 1.5L soy milk. Blend roasted garlic cloves and miso paste with 1 cup of the soy milk allocated for the béchamel sauce.
Slowly heat up olive oil in a large saucepan. Gradually whisk in flour. Keep whisking until the mixture is super smooth. Allow the mixture to bubble gently, whisking the whole time, for a whole minute.
Next, reduce the heat to low and start adding in remaining soy milk while whisking the whole time. Once the mixture looks stable whisk in nutritional yeast and allow it to melt into the sauce.
For assembly
Preheat the oven to 160° C.
Arrange a layer of seasoned pasta at the bottom of the baking dish. Spread ragu on top of the pasta, followed by the béchamel.
Bake for about 50 minutes, rotating the dish halfway through cooking to ensure it bakes evenly. Increase the oven temperature by 10° C for the last 10 minutes of baking time to speed up browning.
Allow the dish to set for at least an hour or else the slices will come out messy. Store the leftovers for up to 5 days in the fridge or freeze in air-tight containers.