1 small aubergine, cut into roughly 1.5cm/â…ťin dice
250g/9oz small chestnut mushrooms, thinly sliced
1 medium courgette, cut into roughly 1.5cm/â…ťin dice
2 garlic cloves, crushed
1 large onion, finely chopped
1 red pepper, seeds removed, cut into roughly 1.5cm/â…ťin dice
150g/5½oz fresh young spinach leaves
2 x 400g tin chopped tomatoes
9–10 dried lasagne sheets (ensure they are egg-free)
100˛µ/3½´Çłú dried red split lentils
100˛µ/3½´Çłú plain flour
1 bay leaf (optional)
salt and ground black pepper
salt and freshly ground black pepper
ÂĽ tsp ground nutmeg
3 tbsp nutritional yeast flakes
4 tbsp extra virgin olive oil
2 tsp Italian seasoning or dried oregano
1 tsp sugar, any kind
3 tbsp sunflower oil
1 vegan vegetable stock cube
800ml/1ÂĽ pint unsweetened almond milk