Red Lentil Lasagna Recipe from Italy

Ingredients

• 1 large onion, finely sliced
• 3 cloves of garlic, minced
• 1 red chile, deseeded
• 2 stalks of celery, chopped very finely (because my wife hates it)
• 1/2 cup of water
• 1 lb (454 g) of broccoli
• 1 small courgette/zucchini
• 1/2 lb (227 g) of mushrooms
• 1 pt (473 ml) of vegetable stock (vecon and water)
• 1 cup of red lentils
• 1 can of tomatoes
• 2 tbsp of oregano
• 2 tbsp of basil
• 1/2 tbsp of salt
• 1/2 tbsp of pepper
• 1/2 cup of corn
• 2 tbsp of tomato puree/paste
• 12 sheets of spinach lasagna
• 1/4 cup of water
• 2 tbsp of flour
• 3/4 cup of soya milk
• 1 clove of garlic
• 1/4 tbsp of salt
• 1/4 tbsp of pepper
• 3 tbsp of yeast flakes
• 1/4 tbsp of turmeric