Vegan Lasagne

• 2 tbsp extra virgin olive oil, plus more for serving
• 2 carrots, peeled and diced
• 125g mushrooms, diced
• 1 white onion, finely diced
• 3 garlic cloves, minced
• 400g chopped tomatoes
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp dried oregano
• 1/3 tsp dried chilli flakes
• 400g green lentils, drained + rinsed
• Salt and pepper to taste
• 200g spinach
• 10 dried lasagne sheets
• 2 tubs Cocos Organic creamy spread
• 2.5 cups shredded vegan mozzarella
• 1 cup grated vegan parmesan cheese

To Serve

• 1 tbsp fresh parsley, chopped

Preheat the oven to 200C / 180 fan

Heat 1 tbsp of olive oil in a non-stick pan. Add the carrots, mushrooms and onion and sauté over a medium heat for 3 - 5 mins until al-dente

Add 2 of the garlic cloves for 1 more min until fragrant

Add tinned tomatoes, tomato puree, balsamic, oregano, chilli flakes, lentils, salt, and pepper and cook on a medium / low heat for about 7 - 10 mins until thick

Meanwhile, heat 1 tbsp of olive oil in a clean non-stick pan. Add the remaining 1 garlic clove for 30 secs then spinach and a good pinch of salt for about 1 min until wilted. Allow to cool then squeeze out the water using a muslin cloth, strong kitchen roll or over a fine sieve

Using a spatula, mix the spinach with 1 tub of Cocos Organic cream cheese until smooth

To make the béchamel, in a heatproof bowl, add the remaining 1 pot of Cocos Organic cream cheese, 2.5 cups vegan mozzarella and heat in 30 sec intervals in the microwave until melted, stirring in-between until smooth. About 3 mins in total

Grease a 34 x 24 x 3cm baking tray with olive oil