1. Wash the green lentils with cold water and boil them in a pot of water. Put a lid on the pan and cook "al dente", then season with sea salt.
2. While the lentils are cooking, wash the herbs, dry them in a salad spinner and chop them finely; peel the onions and garlic - don't forget to remove the germ from the garlic (green part in the middle of the clove) - then chop the onions and garlic finely.
3. Wash the chili pod, slice it, remove the seeds and cut into thin strips.
4. Heat the olive oil in a separate pan, fry the onion and garlic, soak with 1/8th of the white wine, then add the chopped red pepper, the tomatoes, the passata and the herbs of Provence. Season with herbed salt and freshly ground black pepper and simmer for 20 minutes uncovered over reduced heat.
5. For the sauce: melt the vegetable margarine in a saucepan, add the spelt flour little by little to obtain a roux, stirring abundantly. Then soak with the rest of the white wine and with half of the oat milk. Continue to stir briskly, gradually adding the remaining oat milk and vegetable broth. Simmer sauce on low heat for 6 to 8 minutes. Then season with herbal salt, black pepper and nutmeg.
6. Preheat oven to 200 ËšC
7. Mix the gomasio with the yeast flakes.
8. Choose a high ramekin, grease it, pour a little sauce in the bottom of the ramekin and spread the first sheets of lasagna. Spread them with the sauce and spread a third of the lentils, then spread a few more sheets of lasagna on them, spread them with the sauce and spread the second third of lentils on them. Continue until all ingredients are used. Make up the last layer with lasagna sheets, pour in the remaining oat sauce and sprinkle with the gomasio/yeast flakes mixture.
9. Bake lasagna for 20 minutes in preheated oven.
10. Before serving, let the cooked lasagna rest for a few more minutes.