vegan lasagne take 2

Rich, velvety lasagne that melts in your mouth.
We did a first take Lasagne lol, this one works out so much better. Deep rich tomato sauce with garlic, basil, thyme, oregano and italian parsley. First make the sauce, saute onions, add in finely chopped garlic and a couple if thyme spriggs. Once the onion is clear and garlic a little golden add in a generous portion of passata 1/2 and 1/2 chopped diced can tomatoes.
let the sauce simmer while adding basil, oregano and italian parsley leaves at each 3-5 minute stir. Do t let it stick its not about cooking it, simmer gently and develop the flavour you want, add generous amounts of himalayan pink salt and optional whole peppercorns.
Peal, dice and steam 2-3 potatoes.
Preheat oven to 180 C.
Lightly oil a baking dish like we have and add a layer of flat pasta breaking the pasta into flat small pieces actually works best and try to cover 85% of the base. Pour over the sauce until u just cant see the pasta.
In a pan sear fine sliced mushrooms and eggplant with extra virgin olive oil and diced brussel sprouts. when all soft and tender add this on top of the tomato sauce layer cover 80% of the area. cover again whith small pieces of flat pasta and then pour tomato sauce over again to cover.
Now lets mash those potatoes, we use a light miso (as a butter replacement) and almond milk. Make sure its a velvety consistancy (first times may need to experiment with mash portions of potatoes miso and plant based milks (search my archive "mash"). then pour the mash onto the top of thre lasgana cover roughly but thoroughly, top with crushed pepper an a sprinkle of thyme leaves.
into the preheated oven for 45-70 mins depending on your oven.

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