Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

Limoncello Sorbet

• 200 g caster sugar
• 425 g water
• 115 g limoncello (vegan)
• 170 g lemon juice

Lasagne

• 350 g aubergine, cut in pieces (5 cm)
• 300 g courgettes, cut in pieces (5 cm)
• 300 g red peppers, cut in pieces (5 cm)
• 2 Tbsp olive oil, plus 10 g
• 3 tsp salt
• 1 tsp ground black pepper, plus 1 pinch
• 4 garlic cloves
• 150 g onions, quartered
• 1000 g passata
• 40 g fresh basil leaves, torn in pieces
• ½ tsp caster sugar
• 180 g extra virgin olive oil
• 45 g pine nuts
• 180 g sun-dried tomatoes
• 15 g nutritional yeast flakes
• 1 Tbsp lemon juice
• 1 pinch dried chilli flakes
• 500 g soya milk (unsweetened)
• 50 g plain flour
• 50 g dairy-free spread
• ¼ tsp ground nutmeg
• ½ tsp Dijon mustard
• 9 dried lasagne pasta sheets