Ultimate Vegan & Gluten-Free Lasagne - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 1 aubergine, cut lengthways into thin slices ((approx. ½ cm / ¼ inch thick))
• 1 courgette, cut diagonally into long thin slices ((approx. ½ cm / ¼ inch thick))
• 1 red pepper, deseeded and cut into 8 slices
• Salt and pepper to taste
• 1 large onion, finely chopped
• 2 carrots, grated or finely chopped
• 3 sticks celery, finely chopped
• 6 cloves garlic, finely chopped
• 10 oz (300 g) mushrooms, finely chopped
• 10 oz (300 g) meat-free mince ((GF if necessary))
• 2 tablespoons tomato puree
• 3x 14 oz (400 g) tins plum tomatoes
• 1 vegan stock cube ((or 2 teaspoons vegan bouillon powder))
• 2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar - see notes))
• 1 tablespoon Marmite ((or other yeast extract if GF))
• 4 bay leaves
• 2 teaspoons oregano ((or homemade Italian herb mix))
• Large handful fresh basil ((approx. 30 g))
• Salt and black pepper to taste
• 5 tablespoons (50 g) gluten-free plain white flour ((or regular plain flour))
• 4 tablespoons (50 g) plant-based butter
• 3½ cups (800 ml) unsweetened plant-based milk ((see notes))
• 1 tablespoon cider vinegar
• 4 tablespoons nutritional yeast
• ½ teaspoon nutmeg ((optional))
• 18 oz (500 g) dried gluten-free lasagne sheets ((or regular dried lasagne sheets))
• Grated vegan cheese ((optional))