Vegetable lasagne

Prepare the tomato sauce :

1. Sauté the chopped onion and garlic in a little olive oil.
2. Add the chopped tomatoes, thyme, bay leaves and oregano.
3. Simmer for 10 to 15 minutes.

Prepare seasonal vegetables:

1. Peel and cut the carrots, parsnips and pumpkin into small pieces.
2. Slice the leek and remove the cauliflower florets.
3. Fry all these vegetables in a pan with a little olive oil for around 10 minutes, until they start to become tender.

Prepare the vegan béchamel sauce:

1. Melt the margarine in a saucepan. Add the flour and mix well. Pour in the vegetable milk a little at a time while stirring, until you have a thick, creamy sauce. Season with salt, pepper and a pinch of nutmeg if you like.
2. Assemble the lasagne: In a gratin dish, alternate layers of seasonal vegetable sauce, lasagne sheets and béchamel sauce. Finish with a layer of béchamel sauce.
3. Cooking: Bake in a preheated oven at 180°C for approximately 30 to 40 minutes, until the top is golden brown.