6 instant lasagna sheets
2-3 tablespoons vegetable oil
2 cloves garlic
6-7 zucchini (you can sub some of this with eggplant if you like)
2 large bell peppers
2 400g cans chopped tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 packet pasta shapes
1/2 cup raw cashews
2 tablespoons flour
1 cup rice/soy milk
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1/4 cup nutritional yeast
Bake the peppers whole until soft, allow to cool, then remove and discard the skins and seeds. Dice the onion as finely as humanly possible. Peel and grate the garlic. Cut the zucchini into quarters lengthways then into 5mm slices.
Heat the oil and fry the onion over low heat until very soft. Add the garlic and fry for a minute. Add the zucchini and gently fry until softened. Pour in the tomatoes and add the chopped peppers, tomato paste and basil. Season to taste and simmer until reduced.
In a food processor, blend the cashews, rice milk and flour until smooth. Warm the oil in a small pot and sprinkle in the nutritional yeast. When it smells nice and toasty (being careful not to burn it), whisk in the liquid and spices. Stir sauce until thickened, adding some water if necessary.
Cook the pasta shapes in plenty of salted water until tender, then drain.
Preheat the oven to 200° cup (390° F). Spread half of the pasta shapes over the base of a large rectangular baking dish. Spread quarter of the ratatouille over the pasta. Place a layer of lasagne sheets, another quarter of the ratatouille, and half of the sauce. Place lasagne sheets, ratatouille, lasagne sheets, ratatouille and the other half of the sauce mixed with the rest of the pasta shapes on top.
Bake for 30 minutes, then poke with a skewer to check if the lasagna sheets are tender. Remove from the oven, cool for at least ten minutes, and serve.
Source of recipe: I veganised this from a recipe in an old British vegetarian cookbook.