• 1tbspolive oil
• 1onion
• 1clove of garlic
• 1carrot
• 400g mushrooms (half chestnut or closed cup & half shiitake)
• 1can green or puy lentils (Drained and rinsed)
• 2cans of chopped tomatoes
• 3tbsptomato puree
• 1.5tspdried oregano
• Salt & pepper
• 50g vegan spread
• 3/4 tbsp flour (enough to make a paste with the spread - I never measure!)
• Unsweetened plant milk (I use almond)
• Vegan parmesan style cheese
• Lasagne sheets

Instructions

1. 1

   Blitz the onion in a food processor and fry in the oil until soft and turning golden

2. 2

   Add the garlic and fry for a few more minutes

3. 3

   Blitz the carrot and mushrooms until very fine

4. 4

   Add to the pan and fry down for 15 mins

5. 5

   Add half a can of chopped tomatoes, the oregano and the tomato puree

6. 6

   Cook for 10 mins

7. 7

   Add the lentils, salt & pepper

8. 8

   Cook until thick and check the seasoning

9. 9

   Remove from the heat and make the white sauce

10. 10

    Heat the spread in a pan until melted

11. 11

    Add the flour until you have a paste

12. 12

    Add the milk bit by bit and whisk until the sauce is thin then bubble up until the correct consistency

13. 13

    Now assemble the lasagne

14. 14

    Add a layer of the chopped toms to the bottom of a pyrex or any square oven proof dish

15. 15

    Add a layer of pasta

16. 16

    Top with a layer of the lentil mixture

17. 17

    Add a layer of white sauce

18. 18

    Repeat and top with white sauce and vegan style parmesan

19. 19

    Bake in the oven at 190 degrees for 30 mins until bubbling