For the ragù: Finely chop the carrot, celery, and onion. Add them to a skillet and sauté until golden. Meanwhile, finely chop the tempeh. Add the tempeh to the skillet, then pour in the tomato puree and stir often. For the béchamel: Bring the rice milk to a boil, then add vegan margarine, nutmeg, and black pepper.

When everything is ready, start layering in a baking dish. Spread béchamel sauce, then add vegan lasagna noodles (these are available ready to use), then the ragù. Add more layers of noodles, béchamel, and tempeh ragù. Finish with ragù on top.

It takes a while to prepare, but it's worth it. Very tasty.