Preheat oven to 180⁰ Heat a large frypan on medium heat. Add olive oil to coat the pan, then add onion, garlic, carrot and celery and cook for 8 minutes, stirring frequently.
Add 1 packVegie Delights Gluten Free Savoury Vegie Mince, tinned tomatoes, dried oregano, parsley and basil to pan with 100ml water, season with sea salt and black pepper, stir and bring to a simmer for 10 minutes.
Remove from heat and prepare the tofu béchamel. Blend tofu and nutmeg in a high speed blender or food processor until creamy.
If using zucchini as your pasta sheets, slice in thin pieces length ways and set aside.
To make the lasagna, start with a light drizzle of olive oil on the base of a lasagna dish, followed by a spoonful ofVegie Delights Gluten Free Savoury Vegie Mince sauce to cover the base. Layer with zucchini or lasagna sheets and half the béchamel. Repeat the layers finishing with a layer of tofu béchamel on the top.