😄😄😄 that's some photogenic lasagne! This one is made from scratch by yours truly. Recipe: Sliced potato and pumpkin Garlic powder Oregano Oil Salt (season potato's and pumpkin and cook on high in the oven until soft) . Tomato base: 1 brown onion 2 garlic cloves Zuchinni 2 cans crushed tomato 1 cup vegetarian stock 1 can lentils 1 can mixed beans 1/8 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon chilli flakes Salt and pepper (cook sauce until just thickened) . Bechamel: Butter Flour Soy milk 1/8 teaspoon nutmeg 3-6 tbs nutritional yeast (sorry about the lack of measurements for this one, I usually just mix these ingredients in without thinking) . Layer as desired in a lasagne tray of sorts. I used dry lasagne sheets and places one layer of sauce at the bottom of the tray, then adding the sheets, then potato and pumpkin, a little bit of Bechamel and more sauce and then the last layer of sheets. Topping with a good amount of Bechamel. . . . ** make sure you cover the lasagne in foil in the oven. The Bechamel, because of the lack of oil from the cheese tends to dry out. I found that out the hard way 😥 still delicious though! P.s. The nutmeg makes the Bechamel! 😍 . . . Enjoy!