Tomato and Vegetable Lasagna
[Vegan, Gluten-Free]

To Make the Sauce:

1. Heat oil in saucepan over medium heat. Add onion carrot and celery and sauté until vegetables are soft and lightly browned. Add garlic, Italian herbs and salt and pepper and cook a few more minutes. Add tomatoes and bring to the boil. Reduce heat and simmer covered with a lid for about 15 minutes.
2. Remove from heat and mix in non-dairy milk and coconut sugar.

To Make the "Ricotta" Cheese:

1. Lightly fry your onion and garlic in a little olive oil. Add your tofu to a food processor with the basil, lemon juice, and salt. Add the cooked onion and garlic and pulse a few times until the mixture comes together. You want it to have a ricotta texture, so do not over do it so that it becomes a paste.

To Make the Eggplant:

1. Thinly slice your eggplant lengthways and season with a little olive oil and salt. Grill on a wire rack in your oven for about 10 minutes and set aside.

To Make the Mushrooms:

1. In your food processor, pulse your mushrooms until they are finely chopped and resemble mince.
2. These will replace your mince. Season with the salt, pepper, dry basil, and paprika. Fry the mushrooms in a little oil for a few minutes until they have reduced.

To Assemble:

1. Preheat oven to 350°F and get your baking pan ready. Start with a layer of sauce. Add four noodles, followed by sauce, then half of the mushroom mixture.
2. Add eggplant slices, half the ricotta mixture, then four noodles, sauce, and the remaining mushroom mixture.
3. Top that with four more noodles, the remaining ricotta mixture, the rest of the noodles, and the remaining sauce. Sprinkle with nutritional yeast, if desired.
4. Cover with aluminum foil and bake for 45 minutes. Allow to sit for 5 minutes before serving.