Directions

1

Slice the vegetables and roast in a preheated oven until tender, approximately 30 minutes at 200C.

2

Mix the basil oil and tomatoes/passata in a bowl and season with salt and pepper.

3

Melt the nuttelex on the stove and whisk in the flour. Gradually add the milk until you have a thick, smooth sauce that coats the back of a spoon. If the mixture thickens too fast, continue to thin out with extra milk and whisk in well to avoid lumping.

4

Add the Tofutti and melt through, adding more milk if necessary to thin the mixture.

5

Remove from the heat and reserve 1 ½ cups of the mixture.

6

Roughly chop the spinach and stir through the bulk of the mixture, set aside.

7

Spoon a thin layer of tomato mix over the base of a large, lightly greased lasagne dish. Layer the base of the baking dish with lasagne sheets.

8

In single layers, layer sweet potato, eggplant, capsicum and zucchini, avoid overlapping.

9

Add a layer of lasagne sheets.

10

Spoon some spinach mixture over the lasagne sheets and spread.

11

Layer more vegetables to your preference, as per the first layer.

12

Spoon a thin layer of tomato mixture over the vegetables and spread.

13

Add a layer of lasagne sheets.

14

Repeat with the remaining spinach mixture, vegetables and tomato mixture.

15

Place the final layer of lasagne sheets over the vegetables.

16

Pour the reserved bechamel over the lasagne sheets.

17

Sprinkle with grated cheese (according to intolerance) and season with salt and pepper.

18

Bake, in preheated oven for 50-60 minutes at 180C.

19

Once cooked, allow to cool before cutting into squares.