No Pasta Vegetable Lasagne (Gluten/Dairy Free)

You don't have to miss out on pasta when you are gluten/dairy/yeast and meat free. I am developing my new hormone reset plan and being creative with some recipe and this one was delicious. My friend rushed straight over to sample it and loved it to so I am not biased. It even managed to convert my 7 year old to the vegetarian way of life!
2-4 courgettes ( I only had two so used peppers instead), cut lengthways
1 red pepper, sliced lengthways
1 green pepper, sliced lengthways
1 yellow pepper, chopped finely
1 onion, chopped finely
3 garlic cloves, chopped finely
1 carrot, peeled and chopped finely
1 tin chopped tomatoes
1 packet of puy lentils or boiled dry lentils
1 tbsp coconut oil

White Sauce:
1 cup of dairy free milk (almond, oat)
1 tbsp nutritional yeast
1.5 tbsp of quinoa (gluten free flour)
1 cup of grated vegan cheese (leave half for the topping)
Himalayan Crystal Salt and Black Pepper to taste
1. Turn the oven to 180 degree and place the sliced courgettes and peppers onto a baking tray and roast in the oven for 25 mins.
2. Add the coconut oil to a pan and lightly fry the onion, garlic, peppers and carrot on a low heat for 10 mins.
3. Add the chopped tomatoes and puy lentils with a hint of black pepper to taste, allow to cook on a low heat for another 10 mins.
4. To prepare the white sauce add the dairy free milk, nutritional yeast , quinoa flour and grated vegan cheese to a small saucepan with a hint of salt and black pepper to taste.
5. Heat the white sauce mixture over a low heat for 5-8 mins stirring continuously as the sauce thickens.
6. In a large ovenproof dish start with layering a base of courgettes and then add a thin layer of tomato and lentil mixture.
7. Add a layer of peppers followed by a layer of courgettes and repeat as needed.
8. Top with a layer of the white sauce and sprinkle with grated vegan cheese and black pepper.
9. Bake in the oven for 20 mins at 180 degrees.
10. Serve with a side salad and Enjoy!