|2 tbsp olive oil
1 red onion, chopped
1 eggplant (aubergine), cubed
2 red bell peppers, seeded and chopped
2 zucchini (courgettes), sliced
60g / 2 1/4 spinach leaves
400g / 14 oz canned chopped tomatoes
175ml / 6 fl oz vegetable stock
8 sheets fresh lasagne
225g / 8 oz ricotta cheese
3 tbsp Parmesan cheese, finely grated
salt and pepper
Preheat the oven to 400ºF / 200ºC / Gas Mark 6. Pour 1 tablespoon of oil into a large baking
sheet and place in the oven to heat. Add the onion, eggplant (aubergine), peppers, and zucchini
(courgettes) and toss in the hot oil. Roast for 35 minutes, or until caramelized and brown.
Heat the remaining oil in a skillet (frying pan), add the spinach, and cook until wilted. Drain
well and squeeze out all the moisture. Place the tomatoes and stock in a saucepan and heat until
thick, then season well with salt and pepper.
Spoon half the roasted vegetables and half the spinach into a baking dish, cover with 4 sheets
of lasagne, and spread with half the ricotta cheese followed by half the tomato sauce. Add another
layer of the remaining vegetables and spinach, then pasta sheets. Finally, spoon over the rest of
the tomato sauce and ricotta. Scatter over the Parmesan cheese and bake for 20-25 minutes, or until
brown and bubbling.