Lentil lasagne

• 1 onion
• 5 mushrooms
• 1 carrot
• 2 cans of crushed and sieved tomatoes
• 3 portions of frozen spinach
• 1⅔ cups of dried lentils
• water
• 2 teaspoons of oregano
• 1 tablespoon of worcestershire sauce
• salt and pepper
• 1 leek
• 4 tablespoons of margarine
• ½ cup of flour
• 2½ cups of milk
• ½ teaspoon of nutmeg
• 2 teaspoons of tuscan seasoning
• dried lasagne sheets
• 2 tablespoons of nutritional yeast

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Dice onion, mushrooms, and carrot, and saute until softened. Add crushed and sieved tomatoes frozen spinach, and dried lentils to the pan. Simmer until lentils are softened. The lentils will absorb water so add more water as needed. Add oregano, worcestershire sauce, and salt and pepper.

Slice leek, and saute until softened.

To make white sauce, melt margarine in a pot. Once bubbling add flour and mix well. Add milk a little at a time - letting the mixture heat through each time. Add nutmeg and tuscan seasoning.

Assemble lasagne by alternating layers of dried lasagne sheets, lentil mixture, and white sauce. Add sauteaed leeks on top of white sauce. Top the lasagne with the remaining white sauce and nutritional yeast. Feel free to add pepper and other seasonings as you layer the lasagne.

Cover with tinfoil and bake at 180°C for 20 minutes. Uncover and continue baking for a further 20 minutes.