1 small aubergine, cut into roughly 1.5cm/鈪漣n dice
250g/9oz small chestnut mushrooms, thinly sliced
1 medium courgette, cut into roughly 1.5cm/鈪漣n dice
2 garlic cloves, crushed
1 large onion, finely chopped
1 red pepper, seeds removed, cut into roughly 1.5cm/鈪漣n dice
150g/5陆oz fresh young spinach leaves
2 x 400g tin chopped tomatoes
9鈥10 dried lasagne sheets (ensure they are egg-free)
100驳/3陆辞锄 dried red split lentils
100驳/3陆辞锄 plain flour
1 bay leaf (optional)
salt and ground black pepper
salt and freshly ground black pepper
录 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/1录 pint unsweetened almond milk