Vegan lasagne

Ingredients

• 30g bag dried porcini mushrooms
• 6 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 4 garlic cloves, sliced
• few sprigs of thyme
• 1 tsp tomato purée
• 100ml vegan red wine (optional)
• 250g dried green lentils
• 2 x 400g cans whole plum tomatoes
• 250g pack chestnut mushrooms, chopped
• 250g pack portobello mushrooms, sliced
• 1 tsp soy sauce
• 1 tsp Marmite
• 6 tbsp plain flour
• 900ml soya milk
• 1 whole nutmeg, for grating
• 12 lasagne sheets
• 2-3 tbsp nutritional yeast (optional, adds cheesy flavour)
• green salad, to serve

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