Leftovers Lasagna
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1 medium	Onion, sliced finely
3 cloves	Garlic, minced
2 cans		Tomatoes
1/2 cup		Red lentils
1/2 cup		Soya mince
2 tsps		Oregano
1 tsp		Basil
1/2 tsp		Salt
1/2 tsp		Pepper
1/2 pint	Vegetable Stock (Vecon and water)
1/2 glass	Red wine
1/2 cup		frozen mixed red, yellow and green peppers
1/2 cup		frozen corn
2 tbsp		Tomato Puree/Paste
9 sheets	Spinach lasagna
2 tsp		Margarine
2 cloves	Garlic
3 tbsp 		Flour
1 cup		Soya milk
1/4 tsp		Salt
1/4 tsp		Pepper
2 tbsp		Scheese, grated (or equivalent vegan cheese)
1/8 cup		Scheese, grated (or equivalent vegan cheese)

Put the onions, garlic, stock, canned tomatoes, herbs, salt and pepper,
wine, lentils and soya mince in a pan and simmer till the lentils are
tender. Add the corn and the peppers and finally the tomato puree. The
resulting mixture should be fairly sloppy still because it has to go into
the oven yet.

In another pan melt the margarine and then fry the two cloves of garlic.
Stir in the flour till a paste is made. Slowly add the soya milk making
sure to avoid lumps. Add some salt and pepper and a couple of tablespoons
of scheese. This also should be fairly sloppy.

Alernate layer of white sauce, tomato sauce and lasagna sheets (I used
no-boil lasagna) finishing with a layer of white sauce. Sprinkle the
remaining grated scheese on top. Stick in the oven at about 170 deg. C
(330 deg. F) for 15 minutes.