Roasted vegetable lasagne

1 Preheat oven to 180°C. Heat a large chargrill pan over medium-high. Spray pumpkin, eggplant and squash with olive oil. Cook veges on chargrill in batches until lightly charred and tender. Pumpkin will take about 5 minutes per side, and eggplant and squash about 3 minutes per side.

2 Meanwhile, preheat oven grill. On a baking tray, arrange capsicum skin side up. Cook under grill for about 7 minutes, or until skin is blackened and blistered. Cover with foil and set aside to cool, then peel off skin.

3 In a medium saucepan heat olive oil over medium. Add onion and sauté for 4-5 minutes until soft and golden. Add garlic and cook, stirring, for 30 seconds. Reserve 1 cup of the passata and add the rest to the pan with the stock, lentils and herbs. Stir to combine. Cover and bring to a simmer, then tilt lid slightly and cook for about 15 minutes, or until lentils are almost tender. Stir often to prevent catching on the bottom.

4 Lightly spray a 30cm x 21cm x 5cm ovenproof dish with olive oil. Over the base, arrange eggplant slices, overlapping slightly. Top with spinach, then half of the lentil mixture, then squash. Set aside ½ cup ricotta and use a fork to mash the rest with cracked black pepper. Sprinkle over the squash. Arrange pumpkin in a layer over ricotta, then add the remaining lentil mixture. Arrange capsicum over the top.

5 Spread with reserved passata. Dot reserved ricotta over, and sprinkle with grated cheese. Bake for 30 minutes, then grill for a couple of minutes (watching carefully) to lightly brown top.

6 Stand lasagne for 5 minutes, then garnish with parsley. Cut the lasagne into wedges or squares serve.