Preheat the oven to 200 degrees celsius, while preparing the ingredients.
On two pre-lined baking trays, place the capsicum and aubergine. Drizzle with olive oil and season generously. Place in the oven and roast for 40 minutes, or until the vegetables are golden and caramelised.
To make the Cauliflower Béchamel: Place the cauliflower florets in a medium to large saucepan of salted boiling water and simmer for 10 - 15 minutes or until tender. Set Aside.
Once tender, ake 1/4 cup of the “cauliflower water” and pout it into a blender. Drain the cauliflower florets and include it to the blender with the nutmeg and plant-based milk. Blend until smooth.
To make the Tomato Sauce: In a large saucepan over a medium high heat, cook the diced mushrooms until the liquid has evaporated and the mushrooms are golden. Include the sliced garlic and basil stalks stirring until fragrant. Include the cans of Italian Plum Tomatoes and capers. Simmer for 10 minutes. Set Aside.
Construct the Lasagna: In a 3-litre capacity baking dish, spread a thin layer of the tomato sauce on the bottom, cover with some lasagna pasta sheets, a layer of roasted vegetables, a layer of spinach and then a layer of cauliflower béchamel. Repeat for 2 or 3 times ensuring the final layer is the béchamel sauce.
Bake in the oven for 30 minutes. Serve with basil leaves and fresh a side salad!