DAIRY FREE LASAGNE

I prepared this lasagne at Latrobe City last week as part of the healthy lunch box options demonstration.
The lasagne was very popular and  I received many requests for my recipe...

INGREDIENTS ...
500gm of mince ..(  at home I use kangaroo , for the demonstration I used a mince mix  of veal and pork )
 4 large potatoes
2 sweet potatoes
2 green capsicums
1 red capsicum
1 yellow capsicum
2 medium sized egg plants
4 fat cloves of garlic
4 red onions.

Heat oven to 200 deg C

Peel and slice all potatoes
Core and slice capsicum
Slice egg plants into rounds ..( no need to peel )
Peel onions ,garlic and slice into quarters

Place all vegetables in a large bowl and drizzle with rice bran oil
Season with sumac ( Middle Eastern spice ) and Greek seasoning
Mix well making sure all pieces are well seasoned .
Divide the seasoned vegetables between two roasting trays  and bake till they are aromatic and slightly  coloured ..

THE SAUCE
Lightly brown the mince in a drizzle of oil
Add 1/2 cup of tomato paste
1 cup of freshly torn basil leaves
4 tins of diced tomatoes
1 dsp of ground allspice
1 dsp of brown sugar
Season with salt and pepper to taste
Bring to the boil and then reduce heat to continue with a gentle simmer

CONSTRUCTION
Line an oiled baking tray with spelt lasagne sheets
 Layer with vegetable mix alternating with the sauce and lasagne sheets .
Continue layering till all the ingredients are used
Finish with a topping of the sauce and grated parsnips. ( sprayed with cooking oil )
Bake in the oven for 40 minutes.
Enjoy.