Vegan lasagna

Cook the lasagna noodles according to the package instructions until al dente.
Drain and set them aside. You can also drizzle a bit of olive oil over them to prevent sticking.

Heat the olive oil in a large pan over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.
Add the chopped mushrooms and sauté for another 5 minutes until they release their moisture and start to brown.
Stir in the canned lentils, crushed tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper.
Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens. Adjust the seasoning to taste.

In a separate saucepan, melt the vegan butter over medium heat.
Add the all-purpose flour and whisk continuously for 2-3 minutes until the mixture becomes a light golden color (this is called a roux).
Slowly pour in the plant-based milk while whisking constantly to avoid lumps.
Continue to cook and whisk until the sauce thickens. If it's too thick, you can add a bit more milk.
Season with salt, pepper, and a pinch of nutmeg if desired.

Preheat your oven to 180°C (350°F).
In a large baking dish, start by spreading a thin layer of the vegan bolognese sauce on the bottom.
Add a layer of cooked lasagna noodles on top of the sauce.
Pour a portion of the vegan bechamel sauce over the noodles.
Repeat the layers: bolognese sauce, noodles, bechamel sauce, until you run out of ingredients, finishing with a layer of bechamel sauce on top.
If desired, sprinkle the grated vegan mozzarella cheese over the top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Let the lasagna cool for a few minutes before slicing.
Garnish with fresh basil leaves if desired.
Enjoy your delicious vegan lasagna!
This recipe should yield approximately 6 servings. Adjust the quantities as needed to suit your preferences.