Preheat oven to 350°F.

Heat 1 tbsp olive oil in a frying pan over medium heat.

Sauté onion, garlic, and red chilies for 2-3 mins, until onion is tender.

Add mushrooms, squash, red pepper, and herbs.

Sauté for 3-4 mins.

Stir in green lentils, chopped tomatoes, vegetable stock, and tomato puree.

Bring to a boil, then reduce heat and simmer for 35-40 mins, until thickened.

To make the sauce, whisk oat milk into miso paste until smooth.

Stir in ground nutmeg.

In a saucepan, combine spelt flour and 2 tbsp olive oil.

Stir over low heat until nutty.

Stir in oat milk mixture until smooth, then cook over high heat, stirring, until smooth and thick.

Transfer half of the vegetable mixture to a large baking dish.

Arrange a single layer of lasagna sheets over the top.

Cover with half of the miso sauce.

Repeat layers.

Combine breadcrumbs with paprika and remaining olive oil, then sprinkle over lasagna.

Bake for 40-45 mins.

Serve with a green salad.