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Make the Napoli Sauce - In a large saucepan over a medium high heat, cook the onion with olive oil and a pinch of salt until it softens. Add garlic and cook for a minute. Add the oregano, chilli and balsamic, reduce the vinegar by half. Add the passata with half a bottle of water. Bring to the boil then reduce to a simmer. Cook for 8 minutes.
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After 8 minutes, check the sauce for seasoning then remove from the heat. Add the basil leaves on the stalks and allow to cool to room temperature.
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Make the Béchamel Sauce - In a medium saucepan over heat, melt butter. Add flour and mix through the butter and cook until it begins to split. Add ¼ of the milk into the butter and flour then mix until the mixture becomes smooth. Repeat this process until all the milk is added and the sauce is smooth and thick. Remove from the heat and mix in parmesan cheese until smooth.
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In an oven safe dish, build the lasagna. Start with a thin layer of the Napoli sauce, then add 4 lasagna sheets. Top that with a thick, even layer of pumpkin then add ¼ of the Napoli sauce on top. Repeat these layering sets with the zucchini, red capsicum and eggplant.
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To finish, add a final layer of lasagna sheets and top with béchamel sauce and mozzarella cheese.
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Bake in a 170°C oven for 35-40 minutes until the cheese on top is slightly golden and the pasta sheets are cooked through.
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Once cooked, remove from the oven and set aside to cool for 10 minutes.
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Serve and enjoy with family and friends.
