Vegan lasagne (also gluten free)

Cutting down on dairy, but still want some comforting classics?  I thought I would have a go at a vegan lasagne - it was pretty good - though we did miss the cheese a bit #cheesefiends.

Onion
Garlic
Celery
Olive oil
Oregano
Red pepper
Courgette
Mushrooms
Tomato puree
Red lentils
Red wine
Water
Tin of chopped tomatoes
Almond milk
spring onions
bay leaf
Rolled oats
Marmite
English mustard
Lasagne sheets (gluten free today)
Fried onions

1.  Sautee chopped onion and celery with crushed garlic in olive oil, until a little softened.
2.  Add the rest of the chopped vegetables, a good pinch of oregano, red wine and tomato puree and stir in.
3.  Add red lentils and quite a lot of water, simmer until lentils are soft and then add a tin of chopped tomatoes, continue to simmer gently for 5 or so minutes.
4.  Make the "white" sauce - simmer the almond milk with chopped spring onions and a bay leaf.  Add a small handful of oats, this will help thicken the sauce.
5.  Stir a couple of teaspoons of marmite and a teaspoon of mustard into the sauce, to give it some savoury oomph.
6.  When the oats are soft, remove the bay leaf and zizz the mixture up with a hand blender until smooth, drizzle in a little olive oil - this seems to make it more creamy and less "claggy".
7.  Layer the lentils, white sauce and pasta - repeat - finish with lentils and white sauce - bake for 20 minutes.
8.  Top the lasagne with fried onions and pop back into the oven for a few minutes.
9.  Serve, scoff … seconds …