You will need an oven-proof dish approximately 21 x 15cm (6cm deep) or 8½ x 6 inches (2½ inches deep).
To make the sauce, soak cashews for 1 hour, then drain.
Place cashew into a jug along with the juiced lemon, salt, pepper, and parsley. Allow cashew to soak in the lemon juice, for 1 hour.
Blend content with a blender to create a thick creamy sauce. If the sauce is too thick then add a dash of water to achieve desired consistency.
Roughly chop red onion and mushroom.
Crush or finely chop garlic and saute in a medium sized pan with onion and mushroom and a splash of olive oil for 2 minutes.
Add lentils and water to the pan, and bring to a boil.
In the meantime add allspice, cinnamon, cardamon, sea salt, coconut sugar, and passata to the pan, stirring to mix everything together.
Once the pan has come to a boil reduce to low heat, placing the lid on.
Stir regularly over a period of 45 minutes or until water has absorbed and the mixture resembles a thick sauce.
Whilst the lentil portion is cooking, cook the pasta, drain it and put to the side.
Slice apple into thin slices and roughly chop parsley.
When the lentil has cooked, add parsley to the pan and mix in.
Spoon half of this lentil mixture into an oven proof dish, and add a layer of the cooked rice pasta (about ½ of the pasta).
Make up another layer on top of the pasta with your apple slices.

1 large red onion
2 large garlic cloves
200 gram mushroom
splash of olive oil
200 gam lentils
450 ml spring water
1 heaped teaspoon allspice
1 heaped teaspoon cinnamon
pinch ground cardamon
500 ml passata (or tinned tomatoes)
1 heaped teaspoon coconut sugar
1 teaspoon sea salt
1 large handful fresh parsley
150 gram rice pasta
1 small apple

Cashew cheeze cream:
100 gram cashew nuts
1 large lemon
pinch black pepper
½ teaspoon sea salt
1 heaped teaspoon dried parsley
extra water