Vegan Lasagna

This was amazingly nice!  Sadly I can't remember exactly how I made it, but I think it was something like this:

1. The mincey layer:

Fry a couple of onions and some garlic in the leftover oil from a jar of sundried tomatoes. Add a packet of Quorn mince and most of a bag of spinach. Cook it all up and then add some salt, pepper and cinnamon, followed by some chopped tomatoes, basil, balsamic vinegar, some mixed nuts and a load of chopped coriander.

2. The funky layer:

Fry some mushrooms and a courgette, also in leftover oil from a jar of sundried tomatoes. Throw in the rest of the spinach, some seeds, a load of mint, a bit of garlic salt, more coriander and some capers.

3. The milky layer:

Make a white sauce in the usual way, using vegan margarine and soya milk.  Add a load of pepper, some garlic salt and some piri piri or something else spicy. 

4. Layering the layers:

Layer the layers, with egg-free lasagna in between.  Pour some soya milk over the top to make sure it's sufficiently liquidy and then cook for half an hour at 200 ºC. Top up with soya milk half way through if required.