• Preheat oven at 200 C.
• In a small sauce pan, cooked red lentils in salt water, for 10 minutes.
• In a pan, heat oil, add sliced onion and simmer for 4 minutes until the onion softens but don‘t get brown. Add sliced garlic, tomato mark simmer for a minute. Then pour over the red wine and let the red wine cooked until all the liquid disappears. Then add sliced mushroom, let them cook for 5 minutes, then add cooked red lentil pour over vegetables stock and let cooked for 10 minutes. Set aside.

Béchamel sauce

• Melt vegan butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk. Pour in the milk, a little at a time, at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with nutritional yeast, vegan Parmesan, salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.

Layering

• Spread some of the mushroom in the bottom of the baking form, then add the sauce, top with some lasagna noodles and keep going with this layering until you finish with the béchamel sauce. Add some extra vegan Parmesan on top and let cooked for 40–45 minutes at 180C, or until the top is browned and the sauce is bubbly.
• Enjoy and top with some parsley