1 large onion — thinly sliced
3 cloves garlic — minced
1 whole red chili pepper — deseeded
2 stalks celery — chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock — (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric
Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.
In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce.
Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for 20 minutes. Eat with a salad.