Vegan Broccoli Lentil Lasagne | Cookies and Salt

Ingredients

• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1 leek, sliced
• 2 zucchini, cut in small triangles
• 460 g pre-cooked lentils, strained and rinsed
• 200 g frozen, chopped spinach
• 1 tbsp dried oregano
• salt and pepper to taste
• 6 tbsp plant-based butter
• 6 tbsp flour
• 6 cups plant-based milk
• 1 dash cayenne pepper
• 0.5 tsp nutmeg
• 75 g plant-based parmesan
• 500 g broccoli, cut in small florets
• 25 g plant-based parmesan
• 250 g lasagne noodles