Bechamelle - Add vegetable oil and flour in a bowl. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W.

Preheat the oven at 180°C/350°F.

Chop onion, garlic and radicchio. Add to a large pan with olive oil, salt and pepper and cook on medium heat for a couple of minutes. Add red wine and simmer for 15-20 minutes.

Cut tofu block into ½ cm slices and fry each of it both side on a hot pan with a drop of olive oil.

Assembly: Spread a generous amount of white sauce on the bottom of a tray. Allign 3 lasagna sheets. Add half of the radicchio mixture, top with half of the smoked tofu pieces and some grated vegan cheese. Cover with another generous amount of bechamelle sauce then repeat another layer. Top with grated parmesan cheese and a few leaves of parsley.

Bake for 40 minutes.

Allow it to cool for 5-10 minutes before serving and enjoy.