Prepare the bolognaise sauce: Fry onion in olive oil until translucent then add garlic. After about 1 min, deglaze the pan with wine. Add all remaining sauce ingredients except vinegar. Cook for about 20 min or until lentils are falling apart and sauce is reduced. Add vinegar at the end.
Prepare the bchamel: melt margarine in a pot over low heat. Add flour and whisk. After about 30 sec to a minute, add the soy milk very very slowly. Whisk vigorously to prevent clumps from forming. Season to taste. Cook until bchamel is thick (15 min approximately).
To assemble: add a small laddle of bchamel in the bottom of a baking dish, then layer noodles, lentil mixture and bchamel. Repeat as needed.
Bake at 180C covered for 30 min, then take off the aluminum foil and bake for 10 min at 210C. Serve warm. Enjoy :)
