Place squash on a baking tray and coat in olive oil, salt and pepper.
Bake for 45- 60 minutes or until cooked. Keep your eye on them as they will cook at varying times.
Set aside
To make the lentils:
Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more then add the paprika.
Next add the sundried tomatoes, tomatoes, Worcester sauce, mushrooms, tamari & harrisa – stir to combine and allow everything to soften.
Now add the lentils and water. Bring to the boil then cook on a low heat for 40 minutes.
Season with black pepper & salt to the pan and simmer for a further minute.
Turn off the heat and stir the fresh thyme & olive oil.
Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
Next add the almond milk, and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form. Now season well and remove from the heat.
To make the bake:
Layer the lentils, then the squash, more lentils then top with the cheese sauce.
Bake for 25 minutes on 180c.
Remove from the oven and if desired, pop under the grill to brown the top a little.
To make the lentils:To make the Cheesy Béchamel sauce:To make the bake:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.