Veggie Lasagne - Janella Purcell

Ingredients

• 1 eggplant, thinly sliced
• 2 cups jap pumpkin, thinly sliced
• 4 zucchini, thinly sliced
• 1/2 cup olive oil
• 2 tsp sea salt
• cracked pepper
• 1 cup mushrooms, sliced
• 1 cup each italian parsley and basil, roughly chopped
• 1 clove garlic
• pinch sea salt
• 1 tsp olive oil
• 1 pkt spelt lasagne sheets
• 180 g (6 oz) block firm tofu (organic), thinly sliced
• 2–3 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 x 400 g cans crushed tomatoes
• 1 tbsp tomato paste
• 2 tsp cracked pepper
• 1 bay leaf
• 2 cups fresh ricotta
• 1 cup soy, rice or almond milk
• 1 cup macadamia pesto