Vegetarian lasagne recipe

Ingredients

• 100 g Flora Plant B+tter Unsalted
• 100 g plain flour
• 800 ml plant based milk
• 200 g Violife Grated Mozzarella
• 20 g nutritional yeast
• 10 g Dijon mustard
• 50 g Violife Prosociano (finely grated)
• Salt and Pepper to taste
• 50 g Flora Plant B+tter Unsalted
• 50 ml olive oil
• 1 large red onion (finely diced)
• 3 cloves of garlic (finely minced)
• 150 g carrot grated
• 15 g italian dried mixed herbs
• 400 g of tinned chopped tomatoes
• 400 ml water
• salt and peper to taste
• 600 g courgettes, roughly chopped
• 300 g red peppers, roughly chopped
• 1 kg butternut squash, peeled and roughly chopped
• 100 ml olive oil
• 400 g tinned brown lentils
• 200 g baby spinach
• 300 g lasagne sheet