Step 1

Finely dice all the vegetables (including the garlic).You can optionally salt the eggplant to release excess water – however, this will require you to wait for 30 minutes, so it isn't something I do every time– it's just a little waterier without salting.

Step 2

In a large pan, add the olive oil and sauté the onion for a minute over medium-low heat for a minute or so before adding the garlic, remaining vegetables, spices, and the tomato puree and mix in well.

Step 3

Continue to sauté for 2-3 minutes before adding all the remaining tomato sauce ingredients and stirring well.

Step 4

Mix, then reduce the heat to a low simmer and allow it to cook for around 20 minutes, covered. Or until the vegetables are tender.Once ready, you can leave the texture chunky or use an immersion blender to make a little (or all of it) smoother. This is based on personal preference.

Step 5

If you don't already have bechamel sauce prepared, you can do this while the vegetables simmer.If you're using dried lasagna sheets, make sure to follow the instructions to pre-cook them if they're not a 'no boil' variety (that can be added straight to the lasagna to cook in the oven).Then prepare your lasagna assembling station; get the baking dish ready, your lasagna sheets, bechamel sauce, and cheese ready.

Step 6

Chef's note: After hours and hours in the kitchen, after a morning of recipe testing - I layered my lasagna differently to usual in the photo's so don't panic that my instructions for this step don't necessarily match the images.

Step 7

First, spoon in 1/3 of the vegetable mixture to the bottom of the baking dish (I used one that's 9x13 inch/22x33 cm), then add a layer of lasagna sheets (cut to fit the container if using fresh pasta). Then spread 1/3 of the bechamel sauce, another 1/3 of the vegetable filling, and sprinkle with some of each cheese.

Step 8

Repeat the process once more - lasagna sheets, bechamel, vegetables, cheese.

Step 9

Finally, add one more layer of lasagna sheets with the remaining ¼ bechamel and the remaining cheese. For the top layer of the lasagna sheets, I used homemade laminated sheets with basil. But this is 100% optional.Note: This lasagna has 3 layers of pasta- many have four. Feel free to divide the bechamel and vegetables into ¼ for an extra layer.

Step 10

Bake the veggie lasagna in a preheated oven at 375ºF/190ºC for 25 covered with tin foil, followed by 25 minutes, uncovered.

Step 11

Once ready, it should be golden and bubbly on top. Remove it from the oven and allow it to rest and cool for 10-15 minutes before serving!

Step 12

Enjoy a slice of vegetable lasagna alone or serve alongside a leafy salad and/or some garlic bread (or garlic naan! – unconventional, but delicious!). Feel free to garnish with some basil!

Step 13

Fridge: Allow the veggie lasagna to cool before covering well with plastic wrap (or beeswax wrap) and storing for between 4-5 days in the refrigerator.Freezer: Allow the baked lasagna to cool completely before wrapping well (with two layers) and freezing for between 4-6 weeks. Thaw overnight in the refrigerator, then bake in the oven, adding an extra few minutes to the baking time.Reheat: You can reheat vegetable lasagna either in slices in the microwave (cover the bowl with cling film and heat for 2 minutes on high, rest for 30 seconds, then heat for a further minute if needed) or sliced/whole in the oven. To bake in the oven, cover the lasagna with tin foil and bake at 350ºF/120ºC until the cheese is bubbling and it's warmed through. This can take as little as 15 minutes for 1-2 slices and up to 30 minutes for more.