Sauté the peppers 1 tbsp of olive oil and a pinch of salt on medium-high heat for 10-15 minutes, or until they are tender but still a bit crunchy. Set aside.
Caramelize the onions in another tablespoon of oil for 5-7 minutes on medium-high heat.
Add cubed aubergine, followed by all the spices and herbs, and the vegan mince. Stir well and heat for 3-4 minutes.
Add the tomato paste and the cooked peppers, followed by the vegetable stock (or water + bouillon). Cover with a lid and leave to simmer for 30 minutes.
For the mozzarella sauce: simply add all the ingredients to a food processor bowl and blend for 30 seconds until smooth. Set aside.
Mix the tomato passata with water and all the seasonings with a spoon and set it aside as well.
Preheat the oven at 180°C (350° F).
Grab a 20x30x10 pan (see note 1) and spread an even layer of tomato sauce on the bottom of the tray (roughly 1/3 of the total).
Place dry lasagna sheets on top of it, making sure to cover the entire area.
Spread half of the vegetable filling over the lasagna sheets, then add another 1/3 of tomato sauce followed by 1/3 of the white sauce.
Repeat steps 9 and 10 to create another, final layer.
Cover with the last layer of lasagne and spread over the remaining mozzarella sauce. The sauce it will appear too runny but do not worry, it will thicken in the oven (see note 1).
Top the lasagna with a few generous spoonful of vegan pesto and bake for 50 minutes.
Allow cooked lasagna to set out of the oven for at least 10 minutes before serving.
Top with fresh basil leaves if you like and enjoy!