Vegetable Lasagne

Ingredients (serves 6)

4.5 per serve/core count breadcrumbs and butter 1.5 per serve

4 Roma tomatoes
450g eggplant, sliced lengthways
500g red capsicum
olive oil cooking spray
2 tablespoons balsamic vinegar
800g English spinach, leaves washed
250g low-fat fresh ricotta
2 tablespoons fresh basil, finely chopped
9 sheets dried instant lasagne
2 cups fresh white breadcrumbs
20g butter, melted
1 tablespoon olive oil
Method
Preheat oven to 200°C. Line 3 baking trays with baking paper. Cut tomatoes into 3cm-thick slices. Place onto a baking tray. Place eggplant onto another tray. Cut capsicum into quarters lengthways. Remove seeds and membrane. Place, skin-side up, onto third tray. Spray all vegetables with oil, and season with salt and pepper. Drizzle vinegar over tomatoes. Roast vegetables for 35 minutes, or until tender. Cool.
Shred spinach leaves. Place into a heat-proof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh in cold water. Squeeze spinach to remove excess liquid.
Combine ricotta, basil, and salt and pepper. Arrange half the spinach in a greased, 5cm-deep, 26cm x 17cm heat-proof dish. Top with 3 sheets of lasagne. Spread with half the ricotta mixture. Top with half the vegetables. Repeat lasagne, ricotta and vegetable layers. Top with spinach and lasagne.
Combine breadcrumbs, butter and oil. Sprinkle over lasagne. Cover with foil. Bake for 35 minutes. Remove foil. Bake for 15 minutes, until tender and golden. Serve.