This is an easy and yummy lasagne inspired by my mum's original omni version.
Blitz the onion in a food processor and fry in the oil until soft and turning golden
Add the garlic and fry for a few more minutes
Blitz the carrot and mushrooms until very fine
Add to the pan and fry down for 15 mins
Add half a can of chopped tomatoes, the oregano and the tomato puree
Cook for 10 mins
Add the lentils, salt & pepper
Cook until thick and check the seasoning
Remove from the heat and make the white sauce
Heat the spread in a pan until melted
Add the flour until you have a paste
Add the milk bit by bit and whisk until the sauce is thin then bubble up until the correct consistency
Season
Now assemble the lasagne
Add a layer of the chopped toms to the bottom of a pyrex or any square oven proof dish
Add a layer of pasta
Top with a layer of the lentil mixture
Add a layer of white sauce
Repeat and top with white sauce and vegan style parmesan
Bake in the oven at 190 degrees for 30 mins until bubbling
Serving Size 4 people