4-6 fresh or dried lasagne sheets
1 cup of tomato passata (pasta sauce)
I eggplant (aubergine), sliced into rounds
2 zucchini (courgettes), sliced into strips
3 large Portobello mushrooms, sliced
1 tomato or a few cherry tomatoes, sliced
4-6 fresh basil leaves
600 ml non-dairy milk
2 tbsp extra-virgin olive oil
2 tbsp plain flour
¼ tsp freshly grated nutmeg
1 whole bay leaf
Salt & pepper (white)
1. Cut the eggplant and zucchini, toss in some olive oil. Place them on baking tray lined with greaseproof paper and roast in a 200C oven for 15 minutes until cooked.
2. Slice the mushrooms and fry in a non-stick fry pan for 5-10 minutes until cooked.
3. Heat a saucepan and add 2 tbsp of olive oil. When the oil is hot but not smoking add the plain flour and stir cooking for a minute.
4. The flour should sizzle when added to the oil but don’t let it colour. Gradually whisk in the non-dairymilk.
5. Add the nutmeg and bay leaf. Cook stirring for about 5 minutes until the sauce has thickened. If you are making this in advance put cling film on top of the sauce to stop a skin forming.
6. Place a thin layer of the tomato passata in the bottom of the dish. Place a lasagne sheet down, spoon over some more tomato passata, layer the vegetables on – eggplant, zucchini, then mushrooms. Spoon over the béchamel sauce (remove the bayleaf), then place down another sheet of lasagne.
7. Repeat this layering until you have 3-4 layers and your dish is full. When you get to the final lasagne sheet, cover it with tomato passata, sliced tomatoes and basil leaves.
8. Cover the dish with aluminium foil and bake in a 200C oven for 15-20 minutes, remove the foil and bake for further 10-15 minutes. Allow the lasagne to stand for 5 minutes before cutting.