Vegan Dinner Recipe: A whole lotta lasagne

Veggie lasagne has NEVER BEEN EASIER. Okay, that might be an exaggeration. But it's VERY EASY. Obviously there's the whole cooking-time to factor in, but on the whole, this is a no-fuss, well rounded meal packed with veggies and lentils and whatnot. I even add some cashew ricotta for laughs, and the bechamel effect. This is PERFECT in texture (I've spent so long making them accidentally to moist or too dry!) and serves a reluctant four (or an enthusiastic three. Four with salad.)

Here we go!
Ingredients:

Two tablespoons of oil
Two red onions, chopped
Two cloves of garlic, chopped
Half a zucchini, grated
A carrot, peeled and grated
Three field mushrooms, chopped
Twelve pitted kalamata olives, chopped
A tin of brown lentils
Two tins of chopped tomato
About a cup of water
Brown sugar, salt and lemon juice to taste.

A portion of cashew ricotta, instructions and ingredients here:

250 grams of instant lasagne sheets

20 grams of vegan cheese, grated (I found this Sweedish brand, they have a "piquant" style of cheese that is uncannily parmesan-like in taste when added to pasta!)

Instructions:

Heat the oil over a medium heat in a deep pan. Chuck in the onion and garlic, stir, cook for a couple of minutes.

Add the grated zucchini. Cook for a couple of minutes.

Add the carrot. Cook for a couple of minutes.

Add the mushroom. Cook until the mushroom is juicy and soft.

Add the olives,

 then the can of lentils (drained) and give it a good stir.

Add the two tins of tomato and about a cup of extra water (I like to rinse all the tomato out of the tins and use the rinsing, tomato water as my extra). Now is also the time to add any salt, brown sugar, or lemon juice. For me, it's about a teaspoon of each.

Bring to the boil and put a lid on it, turning the heat down to low-ish. You want it to cook, but you don't want it to reduce. You need to keep the liquid in there! It should probably cook for about twenty minutes, but you know what? Everything in there is already cooked, so if you're pressed for time ten minutes is sufficient.

Okay so now you want to prepare your ricotta, grate your cheeze, and get out a lasagne tray.

When your sauce is ready, ladle enough sauce into the bottom of the tray to just cover the bottom.

Layer lasagne, sauce, lasagne, sauce...

lasagne, half the ricotta, lasagne, sauce (or however you want it to go) until you've used up all the lasagne and almost all the sauce...

then top with the remaining ricotta...

And sauce, and cheeze.

Now pop it in the oven at either 160 for an hour, or 180 for forty minutes (I prefer the hour, but again it's about time constraints!)

And, voila!

Lasagne for almost four people!