Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- sliced finely
   3      cloves        garlic -- minced
   1                    red chili -- deseeded
   2      stalks        celery -- chopped
                        *very* finely -- (because my
                        wife hates it)
     1/2  cup           water
   1      pound         broccoli
   1      small         courgette/zucchini
     1/2  pound         mushroom
   1      pint          vegetable stock -- (vecon and
                        water)
   1      cup           red lentils
   1      can           tomatoes
   2      teaspoons     oregano
   2      teaspoons     basil
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/2  cup           corn
   2      tablespoons   tomato puree/paste
  12      sheets        spinach lasagna
     1/4  cup           water
   2      tablespoons   flour
     3/4  cup           soya milk
   1      clove         garlic
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   3      tablespoons   yeast flakes
     1/4  teaspoon      turmeric

Preparation:

Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with a salad.