Roasted Eggplant Lasagna | Vegan Lasagna Recipe | Veganuary

Ingredients

• 1 1/3 cup French lentils (or substitute vegan meatless crumbles)
• 12 large tomatoes, or use 2 cans of chopped tomatoes
• 2 tbsp tomato puree
• 2 eggplants
• 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)
• Small sprig of fresh thyme, 2 bay leaves and handful of fresh marjoram
• About 1 3/4 cup almond or soy milk
• 2 tbsp plain flour
• About 3 tbsp margarine
• 1 1/3 cup grated hard vegan cheese such as vegan parmesan
• 1 packet of egg-free lasagna noodles
• Black pepper, white pepper, and sea salt