Winter layered lentil and squash bake - Recipes - Gluten-Free Heaven

Ingredients

• 1/2 a large squash, sliced lengthwise into thin slices
• 1 tbsp olive oil
• sea salt
• 1 large white onion, peeled, chopped
• 2 tbsp olive oil
• 4 garlic cloves, peeled, sliced
• 1 tsp smoked paprika
• 175 g mushrooms, finely chopped
• 2 tomatoes, chopped
• 1 tbsp rose harissa
• 2 sun-dried tomatoes, chopped
• 1 tsp tamari
• 1 tbsp gluten-free Worcester sauce
• 150 g dark green French or puy lentils rinsed
• 750 ml water
• 1/2 tsp sea salt
• a twist of black pepper
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh thyme
• 1 tbsp vegan butter
• 2 tbsp gluten-free plain flour
• 250 ml almond milk
• 3 tbsp nutritional yeast
• a large pinch of salt
• freshly ground black pepper