• Preheat the oven to 180°C/356°F and place the rack one down from the center. 
• Cook the aromatics: Heat a large skillet on medium heat and add the oil. Once the oil is hot, cook the onion until shimmering (2 to 3 minutes) add the garlic, mix it in.
  1 onion, diced, 2 small garlic cloves, minced, 2 Tbsps. olive oil
• Vegetables: Add the vegetables, except the spinach. If the heat is too high, lower it to medium because the vegetables need to soften for at least 15 minutes.
  1 eggplant, diced, 1 bell pepper, large, any color, chopped, 1 carrot, sliced, 2 celery stalks rinsed and sliced, 2 to 3 zucchini, cubed
• As they cook, you will use a wooden spoon to move them from one side to the other without smooshing them up. We are trying to maintain the shape, not mash them. This movement will aslo help them from sticking.
• Seasoning: Add the vegetable spice, salt and pepper and 1 teaspoon of butter as soon as you see the vegetables are starting to change color.

  Try not to add any seasoning when you just add the veggies to the pan, give them a chance to heat up on a low sizzle and as they turn a deeper golden color, that's when you season.
  salt & pepper, 2 Tsps vegetable seasoning, 2 Tsps. butter
• Tomatoes: Add the canned tomatoes and half the passata and cook on medium-high heat (gentle simmer). Add a sprinkle more dried herbs/vegetable spice.
  700 ml tomato passata, 410 grams canned chopped tomato
• Spinach: Add baby spinach and/or fresh herbs (the herbs are completely optional)
  200 grams baby spinach, 1 cup chopped mixed herbs, optional
• Remaining butter: As the sauce thickens, roughly 2 to 3 minutes, add the remaining teaspoon of butter (for creamy richness) and chopped herbs.
  2 Tsps. butter

Vegetable Lasagna Layering Process

• Use spray and cook OR a layer of the vegetable sauce mix on the base of the oven dish.
• Then add a layer of noodles (lasagna sheets). Top the noodles with a more of the vegetable sauce mix. Pour part of the remaining passata over the vegetables. Pour the cream over the passata sauce. Follow with another layer of lasagna sheets and keep repeating the layers until you get to the top of the dish. 
  500 grams lasagna, no-boil, oven ready lasagna sheets, 400 ml coconut cream, 700 ml tomato passata
• Top with a final layer of lasagna sheets, any remaining sauce and grated cheese must be the last topping.
  300 grams grated mozzarella (roughly (3 cups)

Bake The Vegetable Lasagna

• Lower the oven temperature to 60°C/140°F and bake for 40 to 45 minutes or until the cheese is golden brown.
• The lasagna will be ready when the edges have moved slightly away for the sides. To check, you can insert a knife through the lasagna sheets to make sure they are cooked, however, this temperature works really well.

Carve and Serve

• Rest/Cool for 5 to 10 minutes before serving.
• Freshly chopped parsley gives a little pop of color.