Preheat oven to 180ºC.
Take the puff pastry sheets out of the freezer and let thaw slightly.
First step is making the filling, blend up your walnuts, then empty into a large bowl. Blend up the mushrooms and place into the same bowl. Drain the red kidney beans and then blend up and empty into the same bowl.
Combine the paprika, cumin, garlic powder and gravy powder into the same bowl with the other ingredients. Drain the lentils and place into the same bowl. Combine and slowly introduce the water.
Once fully combined, it will look very wet, but pour this into a hot saucepan and cook on high for 5 mins, stirring constantly. Reduce the heat to low and continue to stir until it becomes thick. (5 mins)
Place all of the ingredients into a food processor and blitz until well combined. It should be creamy, thick and no lumps.
The Pasta Sheets
For perfect lasagna, you need to pre-cook the pasta sheets. It should only be until they are slightly soft and not breaking.
Grab your cake tin or other vessel, grease the sides with some nuttlex or oil. Then lay your puff pastry into the tin. Cutting slices of puff pastry to line the side walls and leaving a sheet to cover the top.
The first layer will be the filling, followed by the passata, followed by the tofu ricotta and then your first sheet of pasta. Follow the same layers until you reach the top and then cover with puff pastry.
Place the finished pie into the oven for 30-35 mins
When cooked through, take the pie out of the oven and let rest for 10 mins before serving.