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1
Preheat oven to 180C/350F Place Eggplant, courgette, mushrooms and capsicum in a roasting pan, coat with 4 tablespoons of oil, season with salt and pepper, and bake for 25 30 minutes.
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2
Heat the remaining 1 tablespoon oil in a large pan, add onion and garlic and saute until onion is translucent.
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3
Add crushed tomatoes and herbs and simmer for 10 minutes.
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4
Remove from heat and stir through roasted vegetables.
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5
In a large bowl mash ricotta with a fork and mix in egg and basil.
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6
Blanch spinach in a pot of boiling water for 30 secs or until wilted.
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7
Drain and add to ricotta mixture.
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8
Leave aside.
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9
For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy.
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10
Slowly pour in milk, whisking as you go.
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11
Bring to a boil, and whisk as mixture thickens.
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12
Remove from heat, stir in cheese and season with salt and pepper.
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13
In a large greased baking dish spoon half the roast vegetable sauce, followed by a layer of lasagna noodles, trimming noodles to fit dish if needed.
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14
Spread the ricotta mix on top, followed by another layer of noodles.
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15
Spoon over remaining half of sauce, followed by a layer of noodles.
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16
Pour over cheese sauce, sprinkle with extra grated cheese and bake for 30 40 minutes, or until golden brown.
