"I have yet to make a vegan white sauce I am happy with, mainly because I adulterate it with parmesan and its replacing that taste / texture that I find difficult."

My vegan lasagne is a work in progress. So far the best dairy-free 'milk' I've tried for a bechamel is Almond Breeze Unsweetened by Blue Diamond. They sell it in Ocado/Waitrose and ASDA probably other places too. It is quite thin, more like skimmed milk in texture, but it has a neutral slightly nutty flavour. A lot of other dairy-free milks are simply too sweet for me.

To make up for lack of richness, next time I make a bechamel for lasagne, I'm adding some Nutritional Yeast powder. It's not parmesan of course, but it is very savoury and again has that satisfying umami depth that can be lacking in vegan food. If curious you can get it here at Ocado Nutritional Yeast Flakes It's uses are quite varied, sprinkle it over stews as a regular seasoning at the table.

The best 'meat' & tomato ragu layer I've had so far, is aubergine and mushroom with black olives - all the meaty texture and umami richness, with none of the cholesterol or sat fat.

Topping I use pangrittata / crispy garlic breadcrumbs - again, not rich like cheese, but good in it's own right.

As for homemade egg-free pasta? It's been a while since I made homemade stuff, but I used to find that pasta verdi was my favourite, it worked really nicely all smooth and soft, I don't know if the extra mucilage from the spinach puree added something, but I think I may give it a go vegan style now..