Lentil Lasagna

INGREDIENTS

lentil sauce
2 x cans brown lentils
1 x tin tomatoes
1/4 cup tomato paste
1 x carrot diced
1 x onion
1 teaspoon garlic
1 x zucchini diced
1/2 red capsicum diced
6 button mushrooms sliced
mixed dry herbs
salt and pepper

Heat oil, add onion and garlic and saute until soft.

Add diced vege, tomatoes and paste.

Add herbs. Simmer 20 minutes until soft.

layer 2
2 large zucchini sliced
1/2 butternut Pumpkin sliced
roast above in oven until soft.

white sauce
500mg almond milk
50g rice flour
30g coconut oil
melt oil, stir in flour, slowly add milk. simmer until thick. stir in 2 Tablespoons nutritional yeast.

For thermomix place above in bowl. cook 7 minutes. 90 degrees. speed 4.

layer as follows;
lentil tomato sauce
roast veges
lasagna sheets. white sauce.

Repeat a 2nd layer. Finish with white sauce. Cover with foil.

Bake 40 minutes 180 degrees. Remove foil and cook a further 20 minutes until browned on top.

Sit 10 minutes before serving.