Lentil sauce:

1. Place a medium pot with 1/4 cup of water over medium heat.
2. Saute the onion and garlic until soft, about 4-5 minutes.
3. Add crushed tomatoes, red lentils, vegetable broth, 1 tsp salt, tsp black pepper, oregano, and basil (but not the parsley) and cook for about 20 minutes.
4. Add the parsley, lower the heat and cook for few more minutes, adding a bit of water if necessary.

Pasta:

1. Cook the pasta in salted boiling water until al dente (be careful not to overcook the pasta as it will go in the oven for more baking). Drain and set aside.
2. Oil a baking dish and sprinkle with the bread crumbs.
3. Add the pasta and top with the lentil sauce. Preheat the oven to 180°C. 

Bechamel sauce:

1. Blend cashews, sunflower seeds, nutritional yeast, water, 1 tsp salt, nutmeg, and black pepper in a high-speed blender for at least two minutes.
2.  In a pot, heat the oil and then add the flour and cook over medium heat, whisking constantly for 2 minutes.
3. Pour cashews cream into the pot, whisking constantly. Continue cooking, stirring occasionally, over medium heat for about 5 minutes, until smooth and thick.
4. Pour the bechamel into the baking dish over the lentil sauce.  Sprinkle with vegan cheese or breadcrumbs.
5. Bake for 40 minutes until golden brown.