Here’s a hellova twist on an old classic. I made this recently and loved it. Its an English way of making lasagna, but I think you’ll find that its really delicious! It might be a bit of a challenge finding vegan lasagna pasta, but its not impossible, just read the back of the box for NO EGGS. We don’t like those eggs.
First, bring a large pot of water to boil with salt. Add the asparagus and cook for about 2 minutes. Then, add the green beans and peas. Cook for another 2 minutes and then drain and rise with cold water to stop the cooking process. This is called "shocking".
Melt the butter in a pan and add the onion. Cook for about 2 minutes and then add the eggplant. Gently stir in the flour and let the eggplant get coated, then stir in the milk and pesto until everything is cooked thoroughly and you have a nice base sauce. Stir in the veggies and warm through. Add most of the basil and reserve some for the garnish. Season with salt and pepper to taste.
Now for the serving. You can either make this into one giant lasagna and serve immediately, or you can try this method, which I think makes for a much better presentation. Just make sure your cooked lasagna pasta is warm!
Starting on layer 1, place a spoonfull of the veggie/sauce mix on the plate. Add a sheet of the lasagna pasta and then spoon another layer of the veggie mix on. Do this 2 more times and then top with the vegan parmesean and extra basil. Do this on each plate for serving. Should serve 4 people.