Red Lentil and Sweet Potato Lasagna

Red Sauce
*400g Sweet Potato, Peeled and Chopped
*1/2 Red Capsicum
*1  Brown Onion
*2 Cloves Garlic
*1 Tbsp Water
*1 1/2 Cups Red Lentils, Rinsed and Drained
*2 x 400g Tins Crushed Tomato
*2 Cups Vegetable Stock
*1 Handful Fresh Torn Basil

White Sauce
* 1 Whole Cauliflower
* 1/4 tsp Nutmeg
* 1/4 Cup Light Soy Milk

*1 Box of Dried Wholemeal Lasagna Sheets

Preheat oven to 200 or 180 fan forced. Place sweet potato on a baking tray lined with baking paper. Bake for 15-20 min or until tender

Meanwhile chop Cauliflower into pieces and steam.

In another saucepan place chopped onion, chopped capsicum and garlic with the Tbsp of water and fry for around 5 mins until onion is clear. Add Lentils and cook for 30 secs. Add tomatoes and stock and bring to boil. Reduce heat and simmer, covered, for 20 mins or until lentils are tender. Add sweet potato to lentil mixture.

Once cauliflower is soft puree with hand held blender or food processor then add soy milk and nutmeg puree again until it resembles a cheese sauce.

Reduce oven to 180 or 160 fan forced. Spray large oven proof dish with a little EVOO spray and lay lasagna sheets down then red sauce then white sauce then another lasagna layer and keep going until you have reached the top. Sprinkle with ground black pepper and cook for 40-45 mins. Serve with nice crusty bread and salad.