Preheat the oven to 180 °C.                                             Cut the aubergine into thin slices or half-moons.           Finely chop the onions and mince the garlic.

Heat the olive oil in a large pan. Fry the onion for 3–4 minutes until translucent, then add the garlic (30 seconds).

Add the vegan mince and fry until crumbly. Add the paprika, Italian herbs, salt and pepper.

Pour in the tomato passata and leave to simmer gently for 10 minutes.

Fry the aubergine slices in a separate pan (or grill them) until they are lightly golden brown.

Season with salt and pepper.

Lightly grease an ovenproof dish.

Layer 1: a thin layer of tomato sauce

Layer 2: lasagne sheets

Layer 3: aubergine + spoonfuls of vegan cream cheese

Repeat until all ingredients are used up (usually 3 layers).

Finish with sauce

Sprinkle the vegan grated cheese over the top.

Bake in the middle of the oven for 35–40 minutes. Enjoy!