9–10 dried lasagne sheets (ensure they are egg-free)
salt and ground black pepper
3 tbsp sunflower oil
100g/3½oz plain flour
800ml/1¼ pint unsweetened almond milk
3 tbsp nutritional yeast flakes
1 bay leaf (optional)
¼ tsp ground nutmeg
salt and freshly ground black pepper
Directions
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the olive oil in a large
non-stick saucepan and fry the onion for 3–4 minutes
or until softened and lightly browned
stirring. Add the aubergine
courgette
pepper and mushrooms and fry for 12 minutes
stirring regularly.
Add the garlic and cook for a few seconds more
then stir in the red lentils
tomatoes
Italian seasoning
sugar and crumbled stock cube.
Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan. Stir well
bring to a simmer and cook for 15 minutes
stirring regularly. Add the spinach leaves
a handful at a time and cook for 1–2 minutes more.
While the vegetables are simmering
make the white sauce. Heat the oil in a medium saucepan. When it is hot add the flour and cook
stirring all the time
for 1 minute. Stir in the milk
yeast
bay leaf and nutmeg and season well with salt and pepper.
Bring to a simmer
whisking constantly with a metal whisk over a moderate heat for 4–5 minutes
or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste – you’ll need more black pepper than you might imagine.
Spread a third of the vegetable mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
Pour over just under half of the white sauce
after removing the bay leaf
and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the white sauce.
Bake for 35–40 minutes
or the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
