Vegan lasagne with home-made ‘mozzarella’

This came out so well!

Tomato layers:
Roast 2 courgettes and 1 aubergine cut in small slices with salt and olive oil (about 20-25 mins)
Meanwhile fry up finely diced onion, carrot until lightly browned, add plenty of chopped garlic.
Add a good squeeze of tomato paste, let it cook a little and stir through. Add dried basil, oregano, and any other Italian herbs of preference with some chili flakes to taste.
Then add two tons of tomatoes, stir through, and let it thicken.
Add the roasted vegetables to the sauce and leave to stew on low heat.

Bechamel:
Heat 2 tbsp of oil, add 2 tbsp of flour and whisk into a paste. Pour in 2 cups of vegan milk, a healthy sprinkling of nooch, and some salt and pepper. Whisk until well combined and then stir until thickened (about 10-15 mins)

Assemble the layers (tomato-lasagne sheet-bechamel-lasagna sheet-tomato….) to fill the dish and bake for 30 mins or until cooked through.

Then for the cheese topping I made this https://www.noracooks.com/easy-stretchy-vegan-mozzarella-cheese/ and it was absolutely perfect. Topped the lasagne, drizzled with a bit of olive oil; and grilled for 5 minutes until browned.