Vegan Lasagna with lentils & spinach (soy-free) | Zucker&Jagdwurst

Ingredients

• about 10 vegan lasagna plates
• 100 g vegan, grated cheese (optional)
• fresh basil (to serve)
• filling
• 1 large onion (or 2 small ones)
• 1 garlic clove
• 1 big carrot
• 150 g baby spinach
• 500 g brown, cooked lentils (drained weight)
• 100 g walnuts
• 4 tbsp tomato paste
• 2 tbsp agave syrup
• 100-150 ml red wine
• 700 g chopped tomatoes (tinned)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tsp paprika powder
• vegetable oil for frying
• salt&pepper
• béchamel sauce
• 3 tbsp flour
• 3 tbsp plant-based butter
• 250 ml oat milk
• 2 tbsp nutritional yeast
• pinch of nutmeg