Roasted Eggplant Lasagna | Vegan Eggplant Lasagna | Veganuary

Ingredients

• 1 1/4 cup puy lentils
• 12 large tomatoes, or use 2 cans of chopped tomatoes
• 2 tbsp tomato puree
• 2 eggplant
• 1 carrot, diced
• 4 cloves of garlic
• 1 stick of celery, diced
• 1 large onion, diced
• 1 red pepper
• Dark soy sauce, 2 tbsp
• Vegetable stock, 2 cups good-quality vegetable bouillon works best
• A small sprig of fresh thyme, 2 bay leaves, and a handful of fresh oregano
• 1 1/2 cup almond or soy milk
• 2 tbsp plain flour
• 3 tbsp vegan margarine
• 1 heaping cup grated hard vegan cheese such as vegan parmesan
• 1 packet of egg-free lasagna pasta
• Black pepper, white pepper, and sea salt