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!
Serves: 
3-4
Ingredients: 
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
Method: 
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!