Average Rating  ? No. of Servings   16 Approximate Cost   $2465.25 Comments: Mike has made on many occasions- seems a bit complex but can be made quickly if you are organised.   Ingredients: 4.00 pk   Gluten free lasagne sheets   300.00 g   brown onion (kg)   2.00 tbsp   garlic (crushed)   300.00 g   carrot (kg)   0.10   celery (bunch)   1,600.00 g drained   lentils canned   300.00 g   spinach   1,600.00 g   tomatoes diced (canned)   2.00 tbsp   tomato paste   3.00 g   oregano    2.00 l   Plant Based Milk DF   175.00 g   dairy free spread   0.75 c   Gluten free flour   0.50 tbsp   nutmeg   4.00 tsp   nutritional yeast   4.00 c   vegan cheese   4.00 c   Bread Crumbs GF   125.00 ml   olive oil   4.00 tsp   vegetable stock powder-GF   1.00 tsp   sugar   3.00 g   basil dried   2.00   bay leaves   500.00 ml   boiling water

Directions: Lentil Sauce Finely chop onion, carrot, celery. Saute in oil until soft. Add tomatoes, tomato paste, lentils, I/2 herbs, seasoning and stock dissolved in boiling water. Simmer gently for 30 minutes. White Sauce combine GF flour with 1/4 of the plant based milk. Whisk into cold milk flour mix and rest of sauce ingredients. Whisk and bring to the boil. Continue to whisk until cooked out- 3-4 minutes. Cheese Topping Mix all ingredients in a bowl. Assemble lasagne: Grease a 16 portion or 2 x 8 portion lasagne dishes Ladle a small amount of lentil sauce into the bottom of the dish. Cover with pasta sheets. Cover pasta with a thin layer of lentil sauce and raw spinach. Cover with thinlayer white sauce. Repeat with 3 layers in total. Finish with cheese/breadcrumb mix. Cover with foil and bake 180 C for about 45 minutes- remove foil in last 15 minutes to crisp the top. Allow to rest 20 minutes before serving.