First slice the eggplants into approx. 1cm slices and sprinkle the salt over them. I usually do this in a big bowl but you can lay them out on pan and do it too. Leave them for 30 mins to an hour. 

Make the tomato sauce by cooking the onion and garlic in a large saucepan in some water or olive oil for a few minutes. Then add the celery and carrot and cook for 5 mins or so. Add the fresh chopped tomatoes and tinned tomatoes and cook down for 10 to 15 minutes. Add the herbs and cook for another minute and set aside. 

To make the bechamel sauce add the milk to a saucepan and bring to the boil. Then add the cornflour - the best way to do this is to stir it in a bowl or cup with a little hot water first to get it smooth - that way you won't get lumps in your sauce. Then add this to the milk. Keep stiring till it thickens. Add salt and pepper if you want and then add a sprinkle of nutmeg and the plant based cheese or nutritional yeast. Stir through. Let sit and it will thicken on sitting too. 

Now pre-fry the eggplant in batches. Cook for about 3-4 mins each side until they are nice and soft. You may need more oil for this as they soak it up pretty quick. 

Also pre cook your lasagne sheets. We did ours in boiling water and cooked each sheet for 3 minutes. We couldn't add too many sheets at a time as they have a tendency to stick together! 

Now it's time to assemble! Add a layer of the tomato sauce on the bottom, then lasagne sheets, then eggplant and then bechamel sauce. Repeat 3 times. Reserve some bechamel for the top layer. Add some vegan shredded cheese just before your last layer of bechamel. Bake in a pre-heated oven on 180℃ for 45 to 50 minutes or until golden brown on top. We served ours with a fresh salad.