Step 1
Step 1Preheat the oven to 200C, fan 180C, gas mark 6.
Step 2
Step 2Lay the slices of aubergine and squash onto baking trays. Drizzle with olive oil, salt and black pepper and roast for 15 minutes until golden and just tender.
Step 3
Step 3Meanwhile, tip the tomatoes into a saucepan with the remaining olive oil, garlic, oregano, marjoram, salt and black pepper. Bring to a simmer then cook for 5-10 minutes until just thickened and glossy.
Step 4
Step 4Tip the dairy free spread, flour and milk into a saucepan and, stirring constantly, heat until bubbling and thickened enough to coat the back of a spoon. Stir in 20g nutritional yeast and season with salt, black pepper and nutmeg.
Step 5
Step 5Make the vegan "cheese" alternative. Tip the rest of the yeast into a blender with the pine nuts and flaked almonds. Blitz to a fine powder.
Step 6
Step 6Spoon ½ of the white sauce into the bottom of a lightly oiled medium ovenproof dish. Top with 3 Lasagne sheets then add ½ of the aubergine slices and 1/3 of the tomato sauce over the top. Layer 3 more sheets of Lasagne over, followed by the squash and ½ the remaining tomato sauce. Add another layer of Lasagne, aubergine and tomato sauce. Finish with the last layer of Lasagne and white sauce. Top with the “cheese”.
Step 7
Step 7Place in the oven to bake for 20 minutes until golden brown and bubbling. Let it rest for 5 minutes before serving topped with the rest of the vegan “cheese” alternative.
