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Roasted Vegetables
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Preheat the oven to 200°C.
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Coat vegetables in olive oil and place in a single layer onto 2-3 oven trays.
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Bake in oven for 30 minutes, turning after 15 minutes. Remove and allow to cool. To assemble the lasagna:
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Place 2 tablespoons of pasta sauce over the base of a greased 23cm x 35cm ovenproof lasagna dish. Top with a layer of lasagna and sprinkle with ½ cup mozzarella cheese.
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Arrange roasted zucchini, carrot, pumpkin and leek on top of cheese and spoon over ½ cup sauce.
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Place second sheet of lasagna on top and sprinkle with ½ cup mozzarella and a layer of capsicum slices and mushrooms. Spoon over ½ cup sauce.
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Top with a third sheet of lasagna and spread ricotta evenly over surface. Place spinach leaves on top and arrange eggplant slices neatly on top.
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Dot remaining sauce over surface and sprinkle with extra mozzarella and parmesan cheese.
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Place in a preheated oven at 190° C and bake for 45-50minutes
