Vegan Lasagne

Directions

1. Peel and cut the potatoes and sweet potatoes into chunks
2. Boil them until tender (around 20 min)
3. Meanwhile chop the onion, zucchini and mushrooms
4. Heat a pan with olive oil and stir fry the onion first until brown followed by the mushrooms and zucchini
5. Add the can of tomato sauce and a cup of red lentils
6. Simmer for 20 min and add more water if needed
7. Once the potatoes are soft mash them separately with vegan butter and salt
8. Place the mashed potatoes as a base in a baking tray
9. Add on top the mashed potatoes layer, the filling with lentils
10. On top of that, add a layer of mashed sweet potatoes
11. Cover with tomato sauce
12. Serve as a lasagne and enjoy!