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Roasted Mediterranean Vegetable Lasagne

Ingredients

• 1 large eggplant, cut into 2.5cm pieces
• 2 medium zucchini, cut into 2.5cm pieces
• 2 small red onions, cut into thin wedges
• 2 medium red capsicums, diced
• 3 cloves garlic, crushed
• olive oil spray
• 1/4 cup grated parmesan cheese
• 1 1/2 cups light ricotta cheese
• 700ml jar passata or other tomato pasta sauce
• 4 fresh lasagne sheets (half a 375g packet)
• 180g tub chunky tomato pesto
• mixed green salad, to serve

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