vegan lasagna recipe

Ingredients

• 2 cloves garlic, roughly chopped
• 1 small carrot diced
• 1 small onion, chopped
• 1 stick celery, diced
• 2 field mushrooms, diced
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 cup vegetable stock
• 1 cup red lentils
• 1 can crushed tomatoes
• 1 red capsicum, diced
• 2 bay leaves
• handful chopped curly leaf parsley
• tablespoon each chopped oregano and thyme
• 1 heaped teaspoon dried oregano
• salt and pepper for seasoning
• 2 cups cashews
• 2 cups good quality vegetable stock
• 4 cloves garlic, *pre roasted for 10 minutes until soft inside skin.
• 1 packet of gluten free lasagne sheets (or wholegrain spelt if gluten tolerant)