You will need:
Oven proof dish, 1 large frying pan, 1 saucepan, Sunflower oil, salt and pepper.
Prep: Pre-heat the oven to 175C
Chop the onion, carrots and garlic and sauté in a frying pan with sunflower oil over a medium heat with the cumin for 2-3 minutes until soft.
Chop the celery and add to the pan with the tamari and ½ a cup of water, leave for another 3 minutes to simmer.
Chop the tomatoes and add to the same pan.
Add the lentils to the same pan and remaining water, simmer for 15 minutes until the lentils are cooked.
Time to make the white sauce. Heating the sunflower oil in a saucepan, mix in the gluten free flour. Heat for a couple of minutes, before gradually stirring in the rice milk to make a smooth sauce. Season well.
In a oven proof dish, start the layer process. First layer the lentil filling, then spoon a layer of white sauce over the top, add a layer of gluten free pasta and then the white sauce again. Repeat this till you have no more and you are at the top of the dish. (Break the pasta sheets as necessary to fit your dish).
Put into the oven for 20-25 minutes until brown on the top and starting to bubble over.
1/2 red onion
1 clove garlic
1 tsp cumin
1 stick celery
1 tbsp tamari
2 1/2 cups of water
6 gluten free lasagne sheets
1.5 tbsp sunflower oil
3 tbsp gluten free flour
100ml rice milk
Pinch of salt
Pinch of pepper