Ok, for those who saw the porn, here is the lasagna recipe...

Ingredients
1 teaspoon olive oil
1 pack instant lasagna sheets
2 tablespoons savoury yeast flakes (nutritional yeast)

Bolognese Sauce
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
300g tempeh, grated
2 cans diced tomatoes
1/2 cup white wine
1/3 cup tomato paste
1 1/2 cups water
1 teaspoon sea salt
1 teaspoon raw sugar
1 teaspoon basil, rosemary, oregano (fresh or dried)
Freshly ground black pepper

White Sauce
3 tablespoons vegan margarine
3 tablespoons plain flour
1 ½ cups soy milk
Sea salt and freshly ground black pepper
1 teaspoon savoury yeast flakes

Method
Preheat oven to 180C/350F/Gas Mark 4.
Heat olive oil in a large fry pan, add onion and garlic and fry until onion is soft.
Add grated tempeh and fry over medium heat for 1 minute.
Add canned tomatoes, wine, tomato paste, water, salt and sugar and stir to combine.
Bring to the boil then reduce to low heat and simmer for 15 minutes or until the sauce is thick and chunky, but not too dry. You will need some liquid to help cook the lasagne sheets.
Add herbs and pepper, remove from heat and set aside.
In a small saucepan melt the margarine then remove from heat and stir in flour to make a paste.
Add soy milk slowly and stir to mix thoroughly.
Return to medium-high heat and stir continuously until sauce thickens.
Season with salt, pepper and savoury yeast flakes.
Grease a large baking dish with oil and place a layer of lasagna sheets in the bottom.
Spoon bolognese mixture (approx 3/4 cup) onto the lasagna sheets.
Drizzle some white sauce on top and sprinkle with 1 teaspoon savoury yeast flakes.
Add another layer of lasagne sheets and continue the process until mixture is used up.
The top layer should have a thicker spread of white sauce to cover the bolognese.
Sprinkle generously with savoury yeast flakes.
Bake for 45-60 minutes, until lasagna sheets are soft, remove from oven and leave to sit for 5-10 minutes before serving.

Variation: Make the bolognese sauce only and cook 1 packet of instant spaghetti or other pasta to make spaghetti bolognese. The leftover sauce with some vegan cheese also makes tasty toasted sandwiches.

Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Serves: 4

The recipe is actually from my cookbook, Tempting Tempeh.

Enjoy!