Vegan, gluten free, soy free lasagne.

Filling mix:  Two tins of brown lentils, two small tins of diced tomatoes, 2 shredded carrots, some mushrooms, 4 cloves garlic, one onion diced, two tbsp curry powder, salt, pepper, dill, chili powder.

Pasta: Cooked strips of zucchini.

Sauce:  Just under 1L of rice milk, 4-6 tbsp nooch, 4-6tbsp cornflour, 2-4 tbsp Nuttelex.

1. Put filling mix in pot and cook til mushrooms are tender.
2. Make sauce by melting Nuttelex, adding milk, then flour and nooch, stir on high heat til thick.
3. Cook zucchini strips til about to go tender.
4. Layer: filling, strips, sauce, filling, strips, sauce.
5. Bake in oven at 180C for 30-40 minutes, til you can poke through the zucchini with ease and the sauce is cooked on top.