250g wholemeal lasagna sheets
2 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
2 capsicum (any colour)
1 punnet of white button mushrooms
2 small eggplants
handful of fresh spinach
small broccoli head
(all veggies chopped medium to small)
400g can all-natural diced tomatoes
4 tbsp tomato paste
salt and pepper to taste
750g smooth ricotta cheese
3 free-range eggs
3/4 cup fresh basil leaves, chopped
1/2 cup grated parmesan cheese
Heat oil over medium heat in a large saucepan, add onion and garlic and cook, stirring for 5 minutes.
Add capsicum, mushroom, eggplant, spinach and broccoli, cover and cook gently for 5 minutes.
Add canned tomatoes and tomato paste, cook for 3 minutes, season with salt and pepper.
Mix ricotta, eggs and basil, season with salt and pepper
Preheat oven to 180C
Pour 1/2 cup of vegetables sauce into a lightly greased baking dish then alternate layers of lasagna, vegetable sauce and ricotta, ending with ricotta layer (allow for 4 layers).
Sprinkle with parmesan cheese.
Bake in oven for 45 minutes (25 if using white lasagna sheets).
Let stand for 5 minutes before serving.
TIP: the trick to delicious lasagna is AMPLE SAUCE and that the lasagna sheets, are completely covered with/in it. So for extra yum-factor, make sure your lasagna retains a high level of moisture.