Authentic Italian Lasagne

1. Heat the olive oil in a large frying plan and fry the finely diced onion for 2-3 minutes. Add in the crushed garlic and cook for another minute, then add in the carrots and fry them for 2 minutes. Pour in the red wine to deglaze the pan (if using), then add the drained lentils and spinach.

2. Allow for the spinach to wilt, then pour in the passata. Bring to a simmer and cook on a low heat until the sauce has thickened.

3. In the meantime, prepare your bechamel sauce for the lasagne: melt the butter in a

saucepan over low heat, sprinkle in the onion powder and nutritional yeast, then stir in the plain flour and pour in the vegan milk and continue to whisk for a few minutes until the sauce begins to thicken. Remove from the heat and set aside until ready to use.

4. To assemble your lasagne, grease a large ovenproof dish. Start by spooning in a thin layer of the bechamel sauce, then place a shallow bowl of water on your kitchen counter and soak the lasagne sheets for a minute before adding the first layer of sheets on top of the lasagne.

5. Top with a layer of the tomato sauce, a layer of mushrooms, another layer of bechamel and repeat until the tomato sauce is used up, reserving an extra serving of bechamel for the top. Finish off the lasagne with a generous bechamel layer, then cover the baking dish in kitchen foil and place the lasagne in the pre-heated oven at 180C and bake for 30 minutes.

6. For the last 5 minutes remove the foil and sprinkle with vegan cheese.