Dairy-free Veggie Lasagne

This is a twist on an old favourite. I wanted to create a lasagne that could be eaten by people with a dairy intolerance.

Here it is:


Ingredients:
1 tin (400g) chopped tomatoes
1 thingy of passata. (500g)
1 courgette
2 medium carrots
1 onion
1 leek
1 pack quorn mince
a load of oregano (or Italian seasoning or basil)
Salt and pepper
half a tube of tomato puree
a dash of tabasco
some lasagne sheets (whole wheat)
3 garlic cloves - pummelled in a mortar and pestle

Method:
Chop the leeks into rings (5mm thick)
chop the carrots, onion and courgette into 5mm cubes
Fry off the veggies in a wok with a little olive oil until
Add the garlic, herbs and chopped tomatoes
Season to taste
Add the quorn and a little water if necessary
Simmer for about 10 mins until reduced and the sauce is thickened (not too thick - You will want the liquid to help cook the lasagne sheets.
Whilst this is simmering, put the passata in a saucepan and add the tabasco and some pepper
Heat until boiling and then remove from the heat.
Build the lasagne in a lasagne dish and bake in the oven 200℃ for for 40 minutes (or until the lasagne is cooked)