Place the pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil

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.

After 15 minutes add the oyster mushrooms (feel free to use any other mushrooms) and half glass of water.

Add 2 pinches of Italian herbs and cook for 15 more minutes. We usually use Marjoram, Thyme and Oregano.

Now it’s time to add the passata/fresh tomato puree, ricotta, salt & pepper.

Let this simmer, and add some fresh basil leaves, breaking them into smaller pieces using your hands.

Leave this on the stove for at least 30 minutes.

To make the fresh lasagna noodles for your vegetarian lasagna, pour the flour on to your board/table or kitchen bench.

Make a small-medium size mound using the flour and create a well in the centre.

Crack each egg onto the plate, then drop it into the well. This will prevent any unwanted egg shell remnants from getting inside the flour.

Whisk the eggs carefully using a fork.

Bring the edges of the flour into the centre with the fork, and quickly continue to cover them all the way around. Keep doing this (making sure the egg doesn’t run away!) until all of the eggs have folded into the flour. You will need to use your hands at this point.

Begin to mix it together using both hands until the dough for the fresh pasta begins to form.

Keep kneading the dough so that it begins to firm up and also smooth out.

Cover the fresh pasta dough and let it rest for 10 - 15 minutes.

After 10 minutes, check that you are happy with the texture of the dough by pressing down softly on it using both palms.

Cut a couple of slices from the main piece – approx. 2-2.5cm thick, and feed them through the largest slot in your fresh pasta making machine. Fold it together each time it passes through the widest setting, repeating this step 3 times.

Work your way down to the thinner options until you get the smooth consistency required. It’s ready when you can see your fingers through the lasagna noodles. You might need to sprinkle some added flour on top of the sheet, to prevent it from sticking

ASSEMBLE THE VEGETARIAN LASAGNA

Now cut the fresh Mozzarella (Fior di latte) into slices, and then into small cubes

Using a non stick baking tray, line the base with a touch of sauce.

Add layers of lasagna sheets, 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 Parmigiano Reggiano over the top and then begin a new layer.

Start by lining up another set of lasagna sheets and repeat each step as above.

Finish it off with a set of lasagne sheets then smother it with the left over sauce the fresh mozzarella and grated Parmigiano

Cover the vegetarian lasagne tray with alfoil and place it in the oven at 180C – 356F 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.