Vegetarian Lasagna - cooking recipe

Ingredients

4 tbsp olive oil
1 None large onion, finely chopped
3 cloves garlic, minced
2 None small red chilies, deseeded, finely chopped
14 oz button mushrooms, quartered
10.5 oz winter squash, peeled, deseeded, diced
1 None red pepper, deseeded, chopped
1/3 cup chopped mixed fresh basil, thyme and oregano
2 (13.5 oz) cans green lentils, drained
2 (13.5 oz) cans chopped tomatoes
1 cup vegetable stock
2 tbsp tomato puree
2 cups oat milk
1/3 cup miso paste
1/2 tsp ground nutmeg
1/4 cup spelt flour
7 oz lasagna sheets
1 1/2 tsp paprika
2 slices rye bread, processed to breadcrumbs
None None green salad, to serve

Preparation

Preheat oven to 350\u00b0F.
Heat 1 tbsp oil in a frying pan over medium heat. Saute onion, garlic and chilies for 2-3 mins, until onion is tender. Add mushrooms, squash, pepper and herbs. Saute for 3-4 mins. Stir in lentils, tomatoes, stock and tomato puree. Bring to a boil then reduce heat and simmer for 35-40 mins, until thickened.
To make the sauce, whisk oat milk into miso until smooth. Stir in nutmeg. In a saucepan, combine flour and 2 tbsp oil. Stir over low heat until nutty. Stir in oat milk mixture until smooth then cook over high heat, stirring, until smooth and thick.
Transfer 1/2 the vegetable mixture to a large baking dish. Arrange single layer of lasagna over top then cover with 1/2 the miso sauce. Repeat layers.
Combine breadcrumbs with paprika and remaining oil then sprinkle over lasagna. Bake for 40-45 mins. Serve with a green salad.