Bring 1 cup/236ml of water to boil in a pot, kettle or microwave. Add cashews to a bowl and cover with boiling water. Set aside to soak for at least 15 minutes. You can also soak the cashews in lukewarm water overnight.

Get a small single-serving blender or use a food processor. The batch may be too small for a large blender. But if it’s all you have, you could double the ricotta recipe, use half and freeze the rest in a container for later.

Add the soaked and drained cashews with the garlic clove, onion, nutritional yeast, lemon juice and 4 to 5 tbsp water. Blend until creamy.

Season with salt and pepper to taste.

Add lentils to a pot with 1½ cups/354ml of water. Bring to a boil. Lower heat and cook for 15 minutes. Drain the lentils once cooked, reserving any liquid.

Heat a skillet to medium heat and add olive oil, minced onion and garlic. Cook until the onion is browned then add the cooked lentils, chopped olives, ¾ of the jar of pasta sauce and dried basil or mixed herbs. Cover and simmer on low heat for 10 minutes.

If the sauce gets too thick you can thin it out with some of the reserved lentil cooking liquid. Season to taste with salt, pepper and cayenne.

Preheat your oven to 400°F/200°C.

Lightly oil a 9 by 5-inch loaf pan (mine holds 1 ½ quart) and pour in the remaining pasta sauce. Spread the sauce evenly then add one lasagna sheet.

Spread ¼ of the lentil filling covering the lasagna noodle. Next, add ¼ of the cashew ricotta in small dollops.

Repeat the layering process with the remaining 3 lasagna sheets, lentil filling and finishing with cashew cheese. Cover the loaf pan with aluminum foil and add a few slits to allow steam to escape. Bake for 20 minutes. Remove the foil and bake for an additional 15 minutes.

Remove from the oven and allow to rest for 15 to 20 minutes to make the lasagna set for slicing.

Serve warm.