Red Lentil Lasagna

Directions

Steam onions, garlic, chilli and celery in the half cup of water.

Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes.

Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets.

Simmer until the lentils are tender.

Add the corn and the tomato puree.

The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.

In another pan stir the flour into the cold ¼ cup of water until a paste is made.

Put on the heat and slowly add the soya milk making sure to avoid lumps.

Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric.

You should end up with a pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets.

Cover with the cheeze sauce and stick in the oven at about 330 degrees F for 20 minutes.