PUY LENTIL & CHARD LASAGNE

This earthy recipe is more savoury than your typical veggie/vegan lasagne, and a great way of getting more fresh greens into your - or someone else's - diet. As always, it's super easy, quick and delicious. Remember, lasagne - like curry - tastes best the next day.

THE INGREDIENTS
​SERVES 4 to 6

Lasagne sheets (6)
1 courgette, sliced
1/2 carton mushrooms, sliced
3 to 4 leaves of rainbow chard, torn up or cut
2 to 3 handfuls of fresh spinach
Handful of broccoli, chopped (had some left in the fridge. Dish will also work without it)
Packet of puy lentils (250g)
2 bay leaves
1 garlic clove
Oil for frying
​
For the white sauce
1 to 2 tablespoons of margarine
1 to 2 tablespoons of pain flour
Half a 1 litre carton soy or oat milk
Nutritional yeast flakes (for a sweet, cheesy taste)
Salt and pepper to taste

1. Set the oven to 175C.
2. Fry the all the veg, lentils and bay leaves for about 15 minutes, or until well partially-cooked.
3. While the frying is happening, prepare your white sauce by melting the vegan margarine. Next add the flour and stir (wooden spoon is best) until a paste is formed. Slowly add the soy milk and keep stirring to form a thickish sauce. Add the nutritional yeast flakes to your taste (I like a lot and pour it in), and finally salt and pepper.
4. Layer your oven dish with the fried veg and lentils, then place one layer of lasagne sheets on top. Add another layer of veg and lentils on top of this, followed by a second set of lasagne sheets.
5. Pour/draw the white sauce over the lasagne sheets until the whole top of the dish is covered (let it run down the sides).
6. Put in the oven for 40 minutes or until gently browning at the sides.