Ingredients

• 2 cups chopped carrots
• 2 cups mixed peppers
• 1 cup chopped tomatoes
• 2 cups chopped mushrooms
• 2 cups chopped sweet potato
• 8 sprigs of asparagus
• 1/2 a red onion, chopped
• 1/2 a white onion, chopped
• 6 lasange sheets
• 50 grams dairy-free margarine
• 1/2 pint rice milk
• 50 grams plain flour
• 1 cup dairy-free cheese (for sprinkling)
• 3 tablespoons tomato puree
• 3 cloves of garlic
• 1/2 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 1 tablespoon easy chillies

Directions

1. Set oven to Gas Mark 5/190°C/375°F, and begin to pre-soak lasange sheets in boiling water.
2. In a pot, add oil of your choice, and sautee both kinds of onions, along with mushrooms and peppers.
3. After around three minutes, add in sweet potatos, carrots and the asparagus. Cook for another three minutes.
4. Add in the chopped tomatoes, tomato puree, easy chillies and the chopped garlic cloves.
5. Once boiling, add in the mint/coriander leaves, and cook for around ten minutes.
6. Lower heat, cover with a lid, and leave to simmer.
7. Meanwhile, in a separate pot, melt the margarine.
8. After margarine has melted, whisk in the plain flour a little bit at a time.
9. Slowly whisk in the milk until mixture thickens, but not too thick.
10. In a lasange tray, layer the bottom with your vegetable mixture, place three lasange sheets on top, trimming where necessary.
11. Repeat this process once more, and perhaps a third time depending on the depth of your tray.
12. Cover the top layer of lasange sheets with your white sauce, cover, and put in the oven for 20 minutes.
13. After twenty minutes, remove lasange from oven, uncover dish, sprinkle with dairy-free cheese of choice and grill for around 5-10 minutes.
14. Enjoy <3!