Mixed Capsicum and Ricotta Lasagna

Method

1. Capsicum Sauce
2. Heat oil over low-medium heat in a large saucepan
3. Add onion and garlic and cook, stirring, for 5 minutes.
4. Add capsicums and cook gently for 5 minutes.
5. Add tomatoes and tomato paste and cook for 3 minutes.
6. Season with salt and pepper Ricotta
7. Mix ricotta, eggs and basil. Season with salt and pepper Assembly
8. Pour 1/2 cup of the capsicum sauce into a lightly greased baking dish.
9. Alternate layers of lasagna, capsicum sauce and ricotta, ending with the ricotta layer (allow for 4 layers)
10. Sprinkle with parmesan cheese
11. Bake in oven for 45 minutes or until cooked through (test if cooked by pricking with a fork). Let stand for 5 minutes before serving. Hint: For perfect lasagna, make sure that the lasagna sheets are completely covered with the capsicum sauce and ricotta. Important to retain a high level of moisture.