Preheat the oven to 190C (375F)

Cook the lasagne sheets according to package instruction

While the pasta is cooking, heat the olive oil in a large pan over med. heat

Add the onion and garlic and cook for 2-3 minutes, or until the onion is soft

Add the zucchini and red bell pepper and cook for a further 5-minutes or until tender

Add the diced tomatoes, basil, oregano, salt and pepper to the pan and simmer for 10 minutes

In a separate bowl mix the vegan ricotta with the chopped spinach

To assemble the lasagna, spread a layer of the tomato sauce on the bottom of a suitably sized baking dish - 22cm x 33cm suggestion

Add a layer of cooked lasane pasta on top of the sauce, followed by a later of ricotta cheese mixture and a layer of vegan mozzarella

Repeat the layers until all the ingredients are used up, making sure to end with a layer of tomato sauce and mozzeralla on top

Cover the baking dish in foil and bake for 25 minutes

Remove the foil andbake for an additional 10-15 minutes or until the cheese has melted and become bubbly