One Pan Vegetable Lasagne

Using a 20cm cast iron pan* fry the veggies (onion, roasted red pepper, courgette and carrot) gently in the oil for 10 minutes over a medium heat, stirring frequently.
1 onion, 2 roasted red peppers, 1 medium courgette, 1 medium carrot, 1 tbsp olive oil
Add the minced garlic and fry for another 2 minutes.
3 garlic cloves
Add the tomato puree and stir through to coat the vegetables.
2 tbsp tomato puree
Add the passata, basil, 1/2 tsp oregano, salt and pepper. Stir through and then cook for a further 5 minutes.
500 g passata, 2 tbsp fresh basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp ground black pepper
Whilst the mixture is cooking make the garlic gratin topping by adding the topping ingredients (olive oil, breadcrumbs, 2 cloves garlic, 1 tsp oregano) to a food processor and blitzing briefly until combined.
40 ml olive oil, 80 g breadcrumbs, 2 garlic cloves, 1 tsp dried oregano
Remove the cast iron pan from the heat and smooth out the vegetable mixture. Lay the lasagne sheets over the top.
5 dried lasagne sheets
Loosen up the cream cheese by giving it a vigorous stir and then spoon it on top of the lasagne sheets and smooth it out.
340 g vegan cream cheese
Sprinkle over the garlic gratin crumb.
Bake at 200°C for 25 minutes until golden and bubbling.