Wash and prepare the vegetables.
Preheat the oven to 180 0C fan/200 0C
Heat the oil in a saucepan; and add the onions. Stir continuously until translucent.
Add the garlic, smoked paprika and oregano. Continue stirring for around 30 secs.
Pour in the vegetables and stir for the content of the pot to coat.
Add the passata and the vegetable stock with a dash of salt to taste.
Cover the pot and allow to simmer for around 10 mins.
Add the chopped basil and leave for another 10 mins for the sauce to cook.
Heat some water in a pot and allow to boil. Place the pasta sheets gently into the pot.
Leave for around 3 mins, then gently tip out the hot water from the pot.
Pour cold water over the pasta sheets in the pot and separate sheets under the cold water with your hands. Place/ spread the sheets on a tray to prevent sticking.
While the pasta is soaking, mix all the ingredients for the cheese sauce in a bowl and stir well.
Spread a layer of the tomato sauce thinly on the base of the baking dish. This will prevent the pasta sheet from sticking to the dish.
Add a layer of single pasta sheets so it covers as much of the pan as possible.
Add a layer of cheese sauce, followed by a layer of the tomato sauce.
Repeat the two previous steps; and continue doing this until your baking dish is filled to the top.
I like to finish with the cheese sauce, which I then top with grated mozzarella and parmesan cheese.
Cover with a kitchen foil and allow to bake for 30 mins.
Remove from the oven and allow to cool for about 30 mins to allow the sauce to hold the pasta together for a clean cut.
If you can’t wait or don’t have the time, dig in immediately – you will have a gooey and mushy lasagne because of the warm cheese; but is not less delicious than if you allow it to cool.