Mushroom and Lentil Lasagna

I use soy milk cos I prefer the nutty flavour. Can easily include cheese or leave it out if you're vegan. Just keep in mind you'll need a little more of the white sauce if not using cheese. I also use chilli in pretty much everything and this is no exception. You know you want to.

Method

Dice onion and mince garlic and sweat off in olive oil in large saucepan until translucent.
Add chopped tinned tomatoes and a good pinch of dried oregano.
Add a splash of balsamic vinegar and about 2 teaspoons of sugar.
Add drained and rinsed lentils and chopped button mushrooms.
Stir in tomato paste, season and cook over low-ish heat for 20 minutes.
In a medium sized saucepan melt the butter over a low flame.
Stir in flour to combine and continue stirring for about 8-10 minutes until the flour has cooked out.
Whilst stirring add soy milk about a half cup at a time.
Stir between each addition until the roux has taken up the milk before adding the next.
This is a thin-ish sauce; throw in a handful of cheese if you want it thicker or use less milk if not using cheese. Season with salt and pepper.
To assemble, spread a layer of the lentil/mushroom mixture on the base of a large lasagna or baking dish. Top with lasagna sheets.
Top with another layer of lentil/mushrooms then a layer of the white sauce and more lasagna sheets.
You should get another layer of this and finally top off with a layer of lasagna sheets.
Finish with the white sauce over the top and a handful of grated cheese if you are using.
Bake in a pre-heated 180c oven for about 30 minutes.

• Vegetarian