Vegetable Lasagne

Serves 4-6

Ingredients
500g dark pumpkin or sweet potato thinly sliced
1 medium eggplant, sliced into rounds
6 large tomatoes, sliced into thin rounds
2 red capsicums, sliced into wide strips
2 zucchinis, sliced into rounds
2 TBS Tomato paste
2 TBS Tamari
2 tsp dried basil
350g light ricotta
200g light mozzarella cheese, grated
200g parmesan cheese, grated
Pasta Sheets

Method
Place pasta sheets in boiling water for 5 minutes before layering
Cover the bas of lasagne dish with layer of pumpkin or sweet potato, followed by a layer of eggplant, brushed with 1 TBS of the tamari; then 1 of tomato sprinkled with basil
Cover this with pasta sheets, edge to edge and spread tomato paste over top
Top this with ricotta cheese and a little of mozzarella and parmesan, conserving most for the final topping
Repeat a layer of pumpkin, eggplant with tamari, tomato and capsicum combined, then final layer of pasta.
Lastly, top the pasta with zucchini and cover with remaining chesses. Cover with foil and bake in pre-heated oven at 200 degrees for 45 minutes.
Remove foil, reduce heat to 150 degrees and bake for a further 10 minutes until cheese is golden
Test pasta with a fork to ensure is tender, let stand for 10 minutes before serving.

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