Ingredients:

1 onion diced

2 red peppers

2 zucchinis

1 aubergine (eggplant)

1 tbsp oregano dried

1 tsp salt or to taste

1/2 tsp pepper or to taste

1 tsp garlic powder

1 tbsp sugar,

1 passata di Pomodoro,

2 cups vegan cheese grated,

2 packets gluten-free or regular lasagna sheets.

‍

Vegan white sauce:

2 tbsp butter

1 onion

1 1/2 pint soya milk,

salt, pepper and pinch cinnamon

4 tbsp cornflour

‍

Vegetable sauce

1. Preheat the oven: Set to 375 F degrees.
2. Cut all vegetables in chunky pieces.
3. Preheat 4 tbsp olive oil in the saucepan add all the vegetables and 2 tbsp of the oregano, salt, pepper and garlic powder,
4. Continue cooking until vegetables are half cooked.
5. Add passata di Pomodoro and 2tbsp sugar, let it cook on a small flame for another 10 minutes.
6. Remove from heat and set aside.

White sauce (gluten-free)

1. Melt 2tbsp olive oil spread in a heavy-bottomed saucepan, add chopped onion, salt, pepper and cinnamon. Fry until onion have golden colour.
2. Add 1 1/2 pint soya milk, let it boil,
3. Mix 4 tbsp cornflour with a bit of water, lower the flame slowly add cornflour mix to milk, keep stirring until will thicken.

‍

‍Stack the Lasagna:

1. In a baking dish, start assembling your lasagna.
2. Start with a couple ladles of the white sauce at the bottom, this is especially necessary now that the pasta sheets aren’t cooked.
3. Lay lasagna sheets over the sauce.
4. Next layer with vegetable sauce and about 1/2 cup of cheese.
5. Repeat until you have 4 layers, ending with white sauce.
6. Bake in the oven at 190`C ( 375 F) for about 30-35 minutes.

‍