Method

Pre-heat oven to 200°C fan.

In a bowl add oil, salt, black pepper & garlic paste & mix, then add Aubergine, Sweet Pepper & Courgette slices, red onion & coat with the oil, tip veg into a baking tray & roast for 20 to 25 mins until soft & browned on the edges, stir around halfway through cooking.

Make the tomato sauce, place onion & olive oil in the same frying pan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, then add passata, water, sugar, tomato puree, crushed fennel seeds chilli flakes if used, sugar, salt & pepper, bring to a simmer & cook for 2 mins stirring all the time, when done set aside.

Make the white sauce, add milk, bay leaf & onion to a saucepan over a med heat & cook until a simmer, take off the heat & allow to cool & infuse for 10 mins, pour milk into a jug through a sieve to remove bits, clean saucepan then add oil & flour, place over a med heat, when mixture starts to boil add infused milk, salt pepper & whisk to a smooth sauce, simmer for 1 minute, then set a side.

Take a baking dish & add a thin layer of the tomato sauce, then place a layer of pasta sheets over the top, then layer a 1/3 of white sauce over the top, then a 1/3 of the roast on top then another pasta sheet layer then 1/2 the tomato sauce & 1/3 of the veg, next layer of pasta sheet then last 1/3 of the veg & tomato sauce, then a final layer of pasta then the rest of the (2/3rds) of the white sauce over the top, sprinkle over vegan parmesan cheese if used & bake for about 25 mins or until golden brown on top.