Place the pot on the stove at medium heat and a generous amount Extra-Virgin Olive Oil (to taste), enough to totally cover the bottom of the pot and then some.
Finely chop the Onion (1/2) and add to the hot oil.
Cube the Zucchini (1).
Cube the Eggplant (1/2).
Cube the Green Bell Pepper (2).
Chop the Celery (1 stalk).
Cube the Carrot (1/2).
When the oil is warm add the onion, carrot, celery, zucchini, eggplant and capsicum and stir with a wooden spoon. Cover with the lid and leave to simmer for about 15 minutes but keep stirring every 5 minutes.
Cube the Oyster Mushroom (2).
After 15 minutes add the oyster mushrooms and Water (4 fluid ounce) and cook for another 15 minutes.
After 15 minutes, add 2 pinches of Dried Mixed Herbs (2 pinch) and cook for 15 more minutes. We usually use Marjoram, Thyme and Oregano.
Now it’s time to add the Tomato Passata (47 ounce), Ricotta Cheese (300 gram), Salt and Pepper (to taste). Stir to combine.
Let this simmer, and add some Fresh Basil (to taste), breaking the leaves into smaller pieces using your hands. Leave this on the stove for at least 30 minutes.
Now cut the Fresh Mozzarella Cheese Ball (1) into slices, and then into small cubes.
In a non-stick baking dish, line the base with a touch of sauce. Add layers of fresh Lasagna Sheets (300 gram), completely covering the base and not leaving any gaps.
Line the top of the lasagna pasta sheets with sauce and vegetables, this time using a generous amount and covering each one.
Add lots of cubes of fresh mozzarella, covering the sauce and getting into each corner.
Grate a generous amount of Grated Parmesan Cheese (to taste) over the top and then begin a new layer.
Line up another set of lasagna sheets and repeat each step as before.
Finish it off with a set of lasagne sheets then smother it with the left over sauce the fresh mozzarella and Grated Parmesan Cheese (to taste).
Cover the vegetarian lasagne tray with aluminum foil and place it in a preheated oven at 355 degrees F (180 degrees C) for 15-20 minutes. After it has been in the oven for 10 minutes, remove the foil carefully and let it cook for another 5-10 minutes uncovered so it becomes deliciously crispy on top.
Get a flat white plate and carefully slice the vegetarian lasagna down the middle and divide it into squares. Lift each piece out of the tray using something like a spade and help it slide off with a long knife.
Of course if you are crazy about parmesan cheese, you can grate even more Grated Parmesan Cheese (to taste) on top of your vegetarian lasagna to serve! Enjoy!