Vegan Lasagna | Challenge 22

Ingredients

• 12 oven-ready lasagna noodles (or 250 g)
• 7 oz vegan cheese (or 200 g)
• 2½ tbsp olive oil
• 1 chopped onion
• 1 chopped celery stick
• 1 chopped carrot
• 2 14 oz cans chopped tomatoes (or 800 g)
• 1 tbsp dried oregano
• ½ tsp salt
• black pepper to taste
• 14 oz cooked/canned lentils, rinsed (or 400 g)
• 4 tbsp olive oil
• ½ cup whole wheat flour (or 60 g)
• 2 ¾ cups unsweetened plant milk (or 650 ml)
• 1 tsp salt
• ½ tsp ground nutmeg