Comforting and easy vegan lentil lasagna

• 2 cups cooked brown lentils.
• 1 cup vegetable stock.
• 2 Tbsp olive oil.
• 1 brown onion, finely diced.
• 4 garlic cloves, crushed.
• 1 large carrot, grated.
• 1 large zucchini, grated.
• 1 tin diced tomatoes.
• 1/3 cup tomato paste.
• 2 Tbsp balsamic vinegar. 
• 4 sprigs fresh thyme, leaves removed.
• Salt and pepper

White sauce:

• 1/4 cup vegan butter.
• 2 Tbsp flour.
• 350mL plant milk.
• 1/4 cup nutritional yeast OR grated vegan cheese. 
• 8-10 sheets Lasagne sheets

Method:

1. Preheat oven to 200 degrees C.

2. Heat a large frypan over medium heat. When hot, add onion and cook till translucent. Add garlic and cook for 30 seconds. Add carrot, zucchini and cook balsamic vinegar and cook for a further 2 mins. 

3. Add remaining ingredients then bring to a boil. Reduce heat and simmer for 10-15 or until tender.

4. Meanwhile, make white sauce. Melt butter in a saucepan. Turn off heat and whisk in flour. Once whisked, add milk and yeast/cheese. Return to heat and whisk until you bring to a boil, seasoning with salt and pepper.

5. Assemble your lasagne. In a large baking tray, add a layer of the lentil mix, top with white sauce and then a layer of Lasagne sheets. Repeat with more layers, finishing with a white sauce layer on top. Top with extra vegan cheese (optional) and chopped parsley and bake for 30-40 mins.