Pumpkin & Lentil Lasagne

This lasagne is one of those meals that I always thank myself for making. Super delicious, packed full of nutrients and a great one to share with loved ones.

Ingredients:
- 1/2 a butternut pumpkin, thinly sliced
- 8 sheets of lasagne
- 2 tsp olive oil
- salt and pepper, to taste
- fresh basil, to serve

Creamy sauce:
- 3 cups soy milk
- 1 tsp veggie stock powder
- 2 tbsp plant-based butter
- 1/2 cup nutritional yeast
- 1 tbsp corn flour

Lentil tomato mixture:
- 1 tsp olive oil
- 1 garlic clove, thinly sliced
- 1/2 brown onion, diced
- 1 x 400g can of brown lentils, drained and rinsed
- 1/4 cup tomato paste
- 3/4 cup passata
- 2 tsp white sugar
- salt and pepper, to taste

Method:
1. Preheat the oven to 180°C fan-forced. Prepare a non-stick lasagne dish. Line a baking tray with baking paper and place sliced pumpkin on top. Drizzle with olive oil, salt and pepper. Place in the oven to roast for 30-35 minutes.
2. Place a large frying pan over medium-high heat on the stove and drizzle with olive oil. Add sliced garlic and diced onion and fry until the garlic begins to brown. Add lentils, tomato paste, passata, sugar, salt and pepper and mix well. Move to a low heat and leave to simmer whilst you make the creamy sauce.
3. Place a saucepan over medium heat. Add soy milk, veggie stock powder, nutritional yeast, plant-based butter and corn flour, whisking well. Leave to heat, until the sauce thickens. Remove from the heat.
4. Once your pumpkin is cooked, layer your lasagne either as desired, or as I recommend. Start with lentil mixture, followed by lasagne sheets, creamy sauce, lasagne sheets, pumpkin, creamy sauce, lasagne sheets, lentil mixture, lasagne sheets and creamy sauce.
5. Place lasagne in the oven and bake for 45-50 minutes, or until you can get a knife through without resistance.
6. Enjoy!