VEGAN PESTO LASAGNE

Ingredients

• 2 onions, chopped roughly
• 4 cloves garlic, sliced
• 1 courgette, sliced finely
• 2 red peppers, chopped
• 4 large mushrooms sliced
• 5 large ripe tomatoes, roughly chopped
• 200g red lentils, washed
• 250ml water
• ½ tsp red chilli flakes
• ½ tsp coconut sugar (or sugar or choice)
• 1/2 tsp sea Salt
• Black Pepper
• 2 tbsp vegan butter
• 4 tbsp plain flour
• 500ml almond milk
• 3 -.4 tbsp nutritional yeast
• Big pinch sea salt
• Twist black pepper
• 75g walnuts
• 35g toasted pine nuts
• 2 handfuls spinach
• 1 handful basil, plus extra for topping
• ½ lemon, juiced
• 1 tsp sea salt
• 1 clove garlic
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 80-120ml water
• Profusion Organic Yellow Lentil Lasagne sheets