Vegan lasagne recipe | easyFood

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1 small carrot, chopped
• 1 small parsnip, peeled and chopped
• ½ red pepper, deseeded and chopped
• Salt and black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 x 400 tins of lentils, rinsed and drained
• 2 x 400 tins of chopped tomatoes
• 2 bay leaves
• 1 tbsp light soy sauce
• 1 tsp sugar
• 100 g frozen peas, thawed
• 2 tbsp fresh parsley, chopped
• 6 lasagne sheets, plus extra to serve
• For the vegan Bechamel: 2 tbsp sunflower oil
• 100 g plain flour
• 800 ml unsweetened almond milk