• 2 tbsp olive oil
• 2 medium zucchini, thinly sliced lengthways
• 1 medium (400 g) orange
sweet potato, peeled, thinly
sliced into rounds
• 1 large red onion, thickly sliced
• 1 medium (300 g) eggplant, thinly sliced into rounds
• 1 red capsicum, finely chopped
• 1/4 cup fresh basil, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 700 g Pelati tomato, ground
• 50 g butter
• 2 garlic cloves, crushed
• 1/4 cup plain flour
• 3 cups milk
• 1 1/4 cups Mozzarella, grated
• 4 fresh lasagne sheets
Pre-heat oven at 220° C.
Grease four baking trays. Place zucchini, sweet potato,onion and eggplant in a single layer on prepared trays. Roast two trays at a time for 15 minutes or until vegetables are tender and start to brown.
Meanwhile, combine capsicum, basil, sun-dried tomatoes and ground tomatoes in a bowl. Season with salt and pepper.
Melt butter in a medium saucepan over medium heat. Add garlic and flour.
Cook, stirring for 2 minutes or until mixture is bubbling. Remove from heat.
Gradually stir in milk until smooth and combined.
Return to heat. Cook, stirring constantly, for 10 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper.
Stir in 1/4 cup cheese. Season with salt and pepper.
Reduce oven temperature to 180° C. Grease a 6 cm deep ovenproof dish. Place 1 lasagne sheet over base of prepared dish, trimming to fit.
Top with 1/3 vegetables. Drizzle with 1/3 tomato mixture, then cheese sauce. Arrange 1 lasagne sheet over mixture, trimming to fit. Top with half the remaining vegetables, half the tomato mixture and 1/3 cheese sauce. Repeat with 1 lasagne sheet, remaining vegetables, remaining tomato mixture and half of the remaining cheese sauce.
Arrange remaining lasagne sheet over mixture, trimming to fit. Spread remaining cheese sauce over lasagne.
Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges (45 to 50 minutes).
Remove from the oven and let rest for 10 to 15 minutes before serving hot.