Roasted Vegetable Lasagna
one large eggplant, thinly sliced longways
one large sweet potato, peeled and thinly sliced longways
two large zucchini, thinly sliced longways
one red capsicum, diced
one red onion, diced
one hundred grams mushrooms, sliced
one clove garlic
five hundred grams passata or pasta sauce
four hundred grams ricotta
two cups parmesan, grated
one handful torn basil
one// Preheat oven to two hundred degrees. Prepare eggplant by laying slices flat on a baking tray lined with baking paper. Salt eggplant and put aside for twenty minutes. Rinse eggplant under cool water and dry thoroughly with absorbent paper. Return to baking tray.
two// On another baking tray lined with baking paper, arrange sweet potato and zucchini slices. Drizzle with olive oil and season with cracked salt and pepper. Bake eggplant, sweet potato and zucchini for thirty minutes or until soft. May need to turn after fifteen minutes.
three// Meanwhile prepare tomato layer. Add olive oil to frypan and turn on medium heat. Add garlic, onion, capsicum and mushrooms. Cook until soft and starting to golden. Add passata until heated through and mixture starts to thicken. Add torn basil and cook for a further minute. Set aside.
four// Prepare ricotta layer. In a bowl combine ricotta, egg, salt and pepper and half the cheese. Set aside.
five// Arrange lasagne. Line bottom of baking tray with baking paper. Beginning with eggplant, cover base with eggplant slices. Spread a third of the ricotta mixture over eggplant and then top with half of tomato mixture. Next, arrange sweet potato slices followed by the second third of the ricotta mixture and then again the remaining tomato mixture. Top with zucchini and remaining ricotta and parmesan cheese.
six// Bake for thirty to forty minutes or until cheese begins to golden. Serve.