World’s Greatest Vegetable Lasagna

1 packet fresh lasagna sheets

300g mozarella or pizza cheese (a mixture of cheddar, parmesan and mozarella), grated

1 700ml bottle passatta

8 basil leaves, washed and finely sliced

1 clove garlic, crushed

4 tbs olive oil

kosher salt

2 zucchini, sliced

1 eggplant, thinly sliced, it is important that these slices are thin!

300g mushrooms, sliced

300g silverbeet, 1 bunch, washed, stems removed and torn or roughly chopped

1 clove garlic

500g ricotta cheese, full cream ricotta works

1 lemon, zested and juiced

1/2 bunch fresh basil leaves, removed from stems and washed and roughly chopped

lemon pepper

for tomato sauce

Gently simmer garlic in 2 tbs oil in a saucepan pan on medium heat until aromatic (1-2 minutes).

Add good pinch of salt and pepper.

Add passata.

Boil on medium high heat with lid on for 10 – 20 minutes

Remove from heat and add basil, stir and return cover to the saucepan.

Leave to sit until needed ( leave for at least 10 minutes).

for grilled vegetables and spinach

preheat oven to 200 degrees celsius.

place zucchini and eggplant on baking tray and drizzle with 1 tbs olive oil and sprinkle with salt.

cook in oven for 20 minutes or until they have collapsed. Turn every 5 to 7 minutes.

place mushrooms and silverbeet, salt and garlic and remaining oil in a frying pan and and fry on medium-high heat for 5 minutes or until softened.

for lemon ricotta

place ricotta cheese in a bowl, add the zest and juice to the bowl.

add basil, salt and lemon pepper and mix together. Add a little oil to loosen this mixture a little.

preheat oven to 190 degrees celsius.

assemble the lasagna in a rectangular baking dish the following order;

tomato, lasagna sheets, spinach and mushroom mixture, zucchini and eggplant, repeat and finish with pasta, topped with the ricotta and another layer of pasta topped with a tomato layer.

place grated cheese on top of lasagna and bake for 40 minutes or until pasta is soft and cheese has browned. Once the cheese has begun to brown (around 20 minutes), cover with foil for the remaining cooking time. I do this sometimes with cheese in the oven or cheese in the microwave when you are heating it up.