Ingredients:

• 3-4 tablespoons nutritional yeast
• Cooking oil of choice
• 1 big onion
• ½ broccoli
• ½ cauliflower
• 1 pkt mushrooms
• 1 pkt brown lentils
• 4 big brinjals
• 1 liter almond, coconut or soy milk
• 1 can chopped tomato
• 3 tbsp mixed herbs
• 1 tbsp crushed garlic
• 3 tbsp corn flour

barbeque or other spice (check for allergens)
Fresh basil (optional)
Sugar, salt and pepper to taste

Method:

Cook lentils in water until soft.

Brown onion slightly in a pot with a tablespoon of oil. Add the canned tomato, mixed herbs, and garlic with sugar, salt and black pepper and allow it to simmer for 15min.  Add the cooked lentils and cook for another 5min. Add cauliflower, broccoli and mushrooms and cook until the vegetables are al dente.  Remove from the stove.

Cut the brinjals into round slices (1/2cm thickness).

Spice with BBQ spice and fry in a very little olive/coconut oil/oil of choice (tablespoon) until almost soft.

Sauce:

Pour the milk into a pot and simmer until almost boiling. Turn down the heat and add 3 tablespoons of corn flour and stir through. Add 3- 4 tablespoons of nutritional yeast and stir till the sauce is thick.

Assemble:

Pour 1 – 2 cups of vegetable sauce into the lasagne dish. Pack the brinjals on top until covered and then pour the white sauce over. Repeat a second layer. Sprinkle lightly with nutritional yeast and fresh basil. Bake for 30- 35 minutes.

Take out of the oven and let it stand for 15 – 20 min to set.