5 large mushrooms
1 large red pepper
1 red onion
2 cloves garlic
1 tin of tomatoes
1 tsp mixed herbs
1 tsp salt
4 tbs nutritional yeast flakes
To make the tomato sauce chop the onion, garlic and pepper and fry them in a bit of vegetable oil until they start to brown. Remove from the heat, add the tin of tomatoes and blitz to make a sauce. Then add the mixed herbs and salt.
Layer in the pan with the lasagne and thinly sliced mushrooms. On top of the final sheet of lasagne pour over a little of the red sauce. The mix up the nutritional yeast
flakes with some water and pour that sauce over the top. Finally top with breadcrumbs.
Cook in the oven on gas mark 4 for an hour. If you don't want the top too crispy put on a lid or cover with tin foil until the last 10 minutes of cooking time.