• If you're serving this on the same day, preheat the oven to 180°C (350°F).

To prepare the pasta:

• Bring a large pot of water to the boil. Cook the pasta for a few minutes before its recommended cooking time. My packet recommended 8 minutes but I cooked mine for 5 minutes.
• Drain the pasta and rinse it until cold water immediately.

To prepare the vegan 'meat' sauce:

• Add the onion, garlic, herbs and spices (and oil if desired) to a large saucepan over high heat. Saute for 5 minutes or until everything is fragrant
• Add the mushrooms and saute for 5-10 minutes or until most of the liquid from the mushrooms has evaporated.
• Add the rest of the ingredients (lentils, tomato, nuts and seasonings) to the saucepan and cook for 10 minutes or until the mixture is thick.
• Season the mixture with salt and pepper to taste. Set aside.

To prepare the vegan bechamel (note 2):

• Add the corn flour or corn starch and 1 cup of milk to a large saucepan over medium heat. Whisk until smooth and allow the mixture to thicken. This will happen quickly so keep your eye on it! See the blog post above for reference pictures.
• Add the rest of the ingredients and use an immersion blender to puree the beans and mixture. Cook the mixture over medium heat for 10 minutes or until thickened. It should thickly coat the back of a spoon.

To assemble the vegan pastitsio:

• Scoop the pasta into a large casserole dish (mine was 28 x 15cm or 11 inches x 6 inches but any deep dish will work). Pour about ½ cup of the bechamel sauce on top and thoroughly mix it through. Flatten the top of the pasta layer.
• Scoop out all the vegan 'meat' sauce onto the pasta and flatten with the back of a spoon. Pour the remaining bechamel sauce on top and smooth the top.
• Bake the pastitsio for 50 minutes or until the top is golden brown. Serve hot or at room temperature.
• Store leftovers in an airtight container in the fridge for 3 days. Alternatively, cut up individual portions of the pastitsio and freeze them for up to 1 month.