Lentil Spinach Lasagne

Ingredients

• 1 1/2 pcs Onion
• 3 clove Garlic
• 3/4 pcs Zucchini
• 1 1/2 pcs Red bell pepper
• 3 pcs Mushrooms
• 3 3/4 pcs Tomato
• 150 g Red lentils
• 190 ml Water
• 3/8 tbsp Coconut sugar, organic, Madhava
• 3/4 tsp Sea salt
• 1 1/2 tbsp Margarine for baking
• 3 tbsp All purpose flour
• 300 ml Almond milk, unsweetened
• 40 g Cheese
• 1/4 tsp Nutmeg, ground
• 3/4 pinch Black pepper, ground
• 70 g Walnuts, English
• 350 ml Spinach
• 3/4 bunch Basil, fresh
• 3/8 pcs Lemon
• 2 1/4 tbsp Nutritional yeast
• 1 1/2 tbsp Olive oil
• 380 g Lasagna sheets

Method

1. To make the lentil filling: Add oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
2. Add the garlic and fry for 30 seconds more, then add the peppers, courgette and mushroom. Fry for a further couple of minutes.
3. Add the tomatoes, lentils, water and sugar to the pan and cook on a low heat for 25 minutes (covered).
4. Add the salt, black pepper and chilli flakes to the pan and simmer for a further 5 minutes.
5. To the bechamel sauce: Add the butter to a frying pan and melt on a low heat, then add the flour. Stir to combine well.
6. Next, add the almond milk. Simmer for 5 minutes, stirring constantly to ensure no lumps form.
7. Finally, add the cheese and season well and remove from the heat.
8. To make the pesto: Add spinach, basil, walnuts, lemon juice, nutritional yeast, salt, pepper. olive oil and 1/2 cup water to your food processor or high-speed blender and blitz until everything is combined with the texture you prefer. You may need to scrape the sides down a few times.
9. To make the lasagne: In a medium roasting dish (I used a 25cm)–Layer the tomato veg filing then 3 lasagna sheets.
10. Then half the cheese sauce, top with pesto, then another layer of tomato veg mix, 3 lasagna sheets, then the remaining cheese sauce (cover the edges of the lasagna sheets).
11. And finally, top pesto and cheese.
12. Cover with foil and bake for 30 minutes on Gas Mark 4/350 degrees.