Vegetarian lasagne

Method

1. Preheat the oven to 190°C (170°C fan)
2. Combine the oil and leek in a large, non-stick frying pan and season with pepper.  Cook over moderate heat until the leek is golden brown
3. Add the rocket and cook a further 1 – 2 minutes, or until wilted.  Stir in the cheese and set aside
4. Meanwhile heat the grill or barbecue until very hot.  Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside
5. Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside
6. Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables
7. Bring a large pot of water to a boil.  Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels
8. Smear the bottom of a baking dish with a few tablespoons of the tomato passata sauce then place one sheet of the pasta on the bottom.  Top the pasta with half of the grilled vegetables and pour over a third of the tomato passata sauce.  Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients
9. Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato passata sauce and sprinkle with the grated parmesan cheese
10. Cover the dish with foil and bake for 30 minutes.  Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling

Real Food, Loukie Werle, Heart Foundation of Australia, 2005