Val Verde -Eggplant, Zucchini and Lentil Lasagne with Sunflower Cheese Sauce by @panaceas_pantry

Ingredients

• Tomato lentil sauce:
• 2 Tbsp olive oil
• 1 brown onion, finely diced
• 1/4 tsp salt
• 4 cloves garlic, peeled and crushed
• 1 medium carrot, diced finely
• 1 Tbsp balsamic vinegar
• 1 cup red lentils
• 1 jar Val Verde Passata with Fresh Basil
• 2 sprigs fresh oregano, leaves only and chopped finely
• 6 sprigs fresh thyme, leaves only and chopped
• 2 large tomatoes, chopped (or 1x 400ml can Val Verde Diced Tomatoes)
• 2 Tbsp Val Verde Tomato Paste
• 2+ cups water
• 3 medium eggplant, sliced lengthways into 1cm thick strips
• 2 medium zucchini, sliced lengthways into 1 cm thick strips
• 8 large lasagne sheets
• Sunflower seed cheese sauce:
• 1 1/2 cups sunflower seeds
• 2 cloves garlic
• 1 Tbsp fresh lemon juice
• 1/4 cup nutritional yeast
• 1/4 tsp freshly ground black pepper
• 1 cup water
• 1 tsp white miso (optional)