garlic, to taste, chopped
1/2 large eggplant, finely chopped
1/4 butternut pumpkin, finely chopped
1 zucchini, finely chopped or grated
1 medium sized broccoli, chopped
2 cups button mushrooms, finely sliced
1-2 carrots, finely chopped or grated
3/4 large red pepper, finely chopped
2 (14 ounce) cans crushed tomatoes
couple handfuls baby spinach leaves
basil, to taste
Italian herbs, to taste
20 ounces pasta sauce (homemade or store bought)
premade lasanga sheets
soy cheese, grated
salt and pepper
1. Heat oil in a large pan with garlic. Add the vegetables and tinned tomatoes, adding the eggplant and pumpkin first is a good idea as these need longer to cook. Continue cooking and stirring. Season with your chosen herbs and add the spinach leaves at this point.
2. Add the pasta sauce and allow to simmer for several minutes, stir occasionally. Preheat oven 350 degrees F. Begin layering. Sprinkle some of the cheese over the bottom of the baking dish.Spoon over a thin layer of the filling. Sprinkle some more cheese over the filling.
3. Press down enough lasanga sheets to cover the layer. Repeat until the dish is full. Cover the top layer of lasanga sheets with cheese. Bake for 45-60 minutes or until a fork comes out clean and the cheese is melted and golden-brown.
When I make this, it usually fills two medium sized, deep baking dishes. Feel free to experiment with the recipe; add other veggies, take out what you don't like etc. Just use a cheese that melts well, whether you're vegan or vegetarian just use what you prefer. Make sure you have a large pan! Have fun and enjoy!
Source of recipe: This is something my mum came up with.