Ingredients

• 1 tablespoon oil of your choice
• 2 teaspoons chilli garlic sauce
• 1 onion, finely chopped
• 1/2 cup red lentils
• 10 1/2 ounces crushed tomatoes (canned)
• 1 cup prepared vegetable stock
• 1 1/2 teaspoons balsamic vinegar
• salt and pepper to taste
• 1 medium orange sweet potato
• 1 teaspoon herbamare
• 1 medium eggplant, sliced
• 2 medium zucchinis, sliced
• 1 box of dried lasagna sheets
• 13 ounces firm tofu, thinly sliced
• 14 ounces silken tofu or vegan ricotta cheese
• 1/2 cup grated vegan cheese (favorite flavor)

Directions

1. LENTIL SAUCE: Heat oil in a pot. Add chilli garlic sauce and onion. Cook over medium heat, until onion softens. Add lentils, tomatoes and stock. Bring to the boil. Reduce heat and simmer, uncovered, for 25-30 minutes. Stir in balsamic vinegar and season with salt and pepper.
2. FILLING: Wrap sweet potato firmly in foil. Cok for 1 1/2 hours in a 392F (200C)oven, or place in a steamer until soft. Peel, sprinkle with Herbamare and mash. Place eggplant and zucchini on a baking tray. sprinkle with alil oil and grill for 3 minutes on each side, or until cooked through.
3. To assemble lasagna, place half the lentil sauce on the bottom of the 22cm square baking dish. Layer with dried lasagna sheets, tofu slices, eggplant and zucchini. Spread over half the silken tofu(mashed with a tsp of lemon) or vegan 'ricotta cheese'. Top with another layer of lasagna sheets. Cover with sweet potato mash and crumble over other half of 'ricotta cheese'. Top with final layer of lasagna sheets and cover with remaining lentil sauce. Sprinkle with 'cheese' and cook for 40 minutes, or until lasagna sheets are soft. Allow to rest for 5-10 minutes before serving