Begin to layer the pie starting with the passata. Use 1-2 cups to cover the base of the baking
dish. Top with one layer of lasagne sheets. Followed by half the tofu ricotta and then the zucchini and eggplant. Finally, the spinach and peas on top. Repeat until all the ingredients are used up. The last layer should be lasagne sheets covered with passata and sprinkle with dried herbs, and grated parmesan (if not dairy milk allergies/intolerances).