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Dice the onion, mince the garlic, roughly chop the mushrooms or place in a food processor and pulse until finely chopped, grate the cheese.
Make the mushroom lentil sauce: Heat a large frying pan over a medium heat with the olive oil. Add the onions, mushrooms, garlic, tomato purée, harissa, oregano, cumin, cinnamon, nutmeg, sugar, and cumin. Stir well and simmer for 10 minutes.
Make the bechamel sauce: Heat a saucepan with the butter. Add flour, whisk until smooth, gradually pour in the milk, whisking until thickened. Stir through the mint, nutritional yeast, half the cheese, and season with salt and pepper.
Cook the pasta according to packet instructions, then drain and return to the pan. Add a spoonful of bechamel sauce and stir to coat.
Assemble and bake: Grease the baking dish, arrange the pasta over the base, spoon over the mushroom lentil sauce, top with bechamel sauce, scatter over the remaining cheese and breadcrumbs. Bake 180⁰c for 40 minutes, then let it stand for 15 minutes before serving.