Vegan Lasagna

• green red lentils1 cups
• Carrots1
• onion1
• zucchini1 small
• coriandersprinking
• spinach5¼ oz
• lasagne sheets10
• vegan butter1¼ oz
• flour4 tablespoons
• soya milk1¼ cups
• mustard1.5 teaspoons
• vinegar1 teaspoon

Instructions

1. 1

   Preheat oven to 180 degrees celcius.

2. 2

   Boil vegetables for 5-7 minutes, until soft.

3. 3

   Add lentils and bring to a gentle simmer, adding a stock cube if desired.

4. 4

   Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.

5. 5

   Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.

6. 6

   Top up the pan with water and cook the lasagne sheets.

7. 7

   When cooked, drain and set aside.

8. 8

   To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar.

9. 9

   Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.

10. 10

    Bake in the preheated oven for about 25 minutes.