Vegan Lentil Lasagne

Pasta Sheets

• 120 g dairy-free milk of choice, unsweetened
• 70 g sweet potato, cooked and cooled, cut in pieces
• 1 tsp olive oil
• 150 g plain flour, plus extra for dusting
• 150 g semolina

Lentil Ragout

• 70 g carrots, cut in pieces
• 70 g onions, quartered
• 20 g celery, cut in pieces
• 1 garlic clove
• 50 g olive oil
• 200 g lentils
• 80 g red wine
• 750 g tinned chopped tomatoes
• 350 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade
• 1 pinch ground black pepper
• 1 pinch sugar

Béchamel Sauce

• 700 g dairy-free milk of choice, unsweetened
• 65 g plain flour
• 1 tsp salt
• 1 pinch ground nutmeg
• 25 g olive oil