This easy vegan lasagna is gluten free, nut free and packed with protein.  Great if you're looking for a healthy weeknight dinner.

1. Combine cheese sauce ingredients in a pan and cook for 10 mins until thickened.

2. Simmer onion, garlic, zucchini, red pepper, canned tomatoes, lentils, vegetable stock and dried herbs for 20 minutes, until thick.

3. Pour tomato/lentil filling into overnproof dish and cover with lasagna sheets.

4. Pour half cheese sauce over, then repeat the process. Sprinkle vegan cheese shreds on top.

5. Cover in foil and bake 15 mins, then remove foil and bake another 15 mins.

Serve with salad.