Vegetarian lasagne

Method

• 1
  Preheat oven to 190°C. Grease a rectangular 3L (12-cup) capacity ovenproof dish with oil. Line a large baking tray with paper towel.
• 2
  Place the zucchini in a large, shallow microwave-safe dish. Add 2-3 tablespoons water. Cover with plastic wrap and cook on High/800 watts/100% power for 2-3 minutes or until almost tender. Transfer zucchini to the lined tray. Place the sweet potato in the microwave-safe dish and cook on High/800 watts/100% power for 3-4 minutes or until almost tender. Transfer sweet potato to the lined tray.
• 3
  Combine the ricotta, feta, milk and eggs in a bowl. Season with salt and freshly ground black pepper.
• 4
  Spoon 125ml (1/2 cup) of passata over the base of the prepared dish. Top with 4 of the lasagne sheets, overlapping or breaking sheets to fit, if necessary. Top lasagne sheets with half the zucchini and sweet potato slices. Spread half the cheese mixture over the slices. Top with 4 of the remaining lasagne sheets. Arrange the capsicum and eggplant over the pasta. Spoon half of the remaining passata over the capsicum and eggplant. Sprinkle with half of the basil. Top with 4 lasagne sheets and then the remaining zucchini and sweet potato slices. Spoon over the remaining passata and sprinkle with remaining basil. Continue layering with remaining lasagne sheets and spread over the remaining cheese mixture.
• 5
  Arrange the tomatoes, overlapping slightly, on top of the cheese mixture. Cover loosely with foil and place on a large baking tray. Bake in oven for 50 minutes or until the pasta is almost tender (when a small sharp knife can be inserted into the lasagne smoothly). Continue baking, uncovered, for a further 20 minutes or until the pasta is tender and lasagne golden brown.
• 6
  Cut into portions and place on serving plates. Serve with mixed salad leaves.