Heat half of the oil in a large skillet and add the shredded cabbage. Season with salt and pepper and sauté the shredded savoy until wilted. Stir in the lemon zest and set aside.

In the same skillet, heat the remaining olive oil over medium heat and add the minced garlic. Once fragrant, add chili flakes and chopped walnuts and cook whilst stirring regularly until the edges are lightly caramelized.

Add in the capers and pour in 2 tins of chopped tomatoes. Close with a lid and let the sauce simmer for 5 minutes whilst you precook your lasagna sheets.

Before you remove the sauce from the stove, stir in drained lentils and the torn basil leaves and season to taste with salt and pepper.

To layer your lasagna, use a greased 20x30cm ovenproof dish, and spoon a quarter of the tomato mixture into the dish. Scatter over a small part of the vegan mozzarella then cover with lasagna sheets. Add a layer of the sautéed cabbage. Repeat for another two layers.

Finish with a final layer of the tomato mixture, then scatter over a generous serving of vegan mozzarella, sprinkle with vegan parmesan and breadcrumbs.

Bake for 30-40 minutes, until the vegan mozzarella is golden, then slice and dish up hot.