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1
MAKE VEGETABLE SAUCE.
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2
*If necessary (if eggplants have a lot of seeds) sprinkle chopped eggplant with salt and leave to stand (to draw out the bitterness) while chopping the rest of the vegetables.
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3
Rinse before adding to frypan with other veggies.
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4
In a large frypan, saute onion and capsicum in 1/4 cup oil until onion is clear.
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5
Add rest of vegetables and remaining oil.
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6
Saute until veggies are cooked through and soft.
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7
Add parsley, oregano and tomato paste and cook for a further minute.
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8
Add remaining ingredients.
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9
Use about 1/2 cup water to rinse out pasta sauce bottle and add this to the sauce.
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10
Turn down heat, cover and allow to simmer for 1/2 an hour, stirring occasionally, while you prepare the 'cheese' sauce.
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11
MAKE 'CHEESE' SAUCE.
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12
In a food processor blend tofu, stock powder and yeast flakes until smooth.
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13
Mix cornstarch with a little soy milk to form a smooth paste.
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14
Add rest of soy milk.
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15
Stir over heat until sauce thickens.
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16
Stir through tofu and season to taste with salt and pepper.
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17
MAKE LASAGNA.
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18
Heat oven to 375F (190C).
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19
Place a layer of pasta sauce in bottom of lasagna dish.
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20
Add a layer of lasagna sheets.
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21
Spread 1/2 remainder of pasta sauce over sheets, then 1/3 of 'cheese' sauce, then another layer of lasagna sheets.
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22
Repeat with remaining pasta sauce and 1/2 of remaining 'cheese' sauce, and a layer of sheets.
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23
Cover with rest of 'cheese' sauce.
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24
Sprinkle with vegan parmesan.
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25
Cover with foil and cook in 375F (190C) for 1/2 an hour.
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26
Remove foil and cook for a further 1/2 hour.
