Instruction

• 1) Preheat oven to 180 degrees celcius
• 2) Boil vegetables for 5-7 minutes, until soft
• Add lentils and bring to a gentle simmer, adding a stock cube if desired
• Continue cooking and stirring until the lentils are soft, which should take about 20 minutes
• 3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside
• 4) Top up the pan with water and cook the lasagne sheets
• When cooked, drain and set aside
• 5) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar
• Cook and stir until smooth and then assemble the lasagne as desired in a baking dish
• 6) Bake in the preheated oven for about 25 minutes