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In a small bowl, combine the mushrooms and 1 cup of boiling water, set aside for 30 minutes. Remove the mushrooms, and reserve the water. Trim the stems and slice the caps.
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In a large frypan, heat the oil over a medium heat. Add the onion and sauté until transparent. Stir in the parsley, rosemary and tomatoes. Crush the tomatoes with the back of a fork.
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Add the sliced mushrooms and reserved soaking liquid. Season to taste.
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Simmer for 20 minutes, uncovered, then set aside.
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In a large bowl combine the ricotta, spinach, buttermilk and 1/4 cup of Parmesan. Season to taste. Set aside.
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In a large bowl combine the prepared sliced capsicum, squash, eggplant, zuchinni and artichokes.
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Heat the chicken stock and steam the onion. Add to the other vegetables.
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Pre-heat oven to 180C. Lightly spray a 20 x 30 cm baking dish with oil.
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Spread a few tablespoons of the mushroom sauce on the bottom of the dish, cover with a layer of lasagne sheets, half the cheese filling, half the Mozzarella cheese, and half the vegetables mixture.
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Spoon 1 cup of the mushroom sauce over the vegetables.
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Repeat.
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Add a final layer of lasagna sheets and top with the remaining sauce.
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Sprinkle with the remaining Parmesan and bake, covered with foil, for 30 minutes. Remove the cover and bake for a further 15 minutes.
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Let the lasagna stand for 10 minutes before cutting and serving.