Because the vegetable lasagne I invented tonight turned out so very yummy I thought I ought to share.
1 x 405g can diced italian tomatoes with basil and herbs
1 zucchini, sliced thinly lengthways
1 small lebanese eggplant, sliced thinly lengthways
250g butternut pumpkin thinly sliced
1/2 bunch english spinach
2 sheets Latina lasagne (fresh lasagne sheets, no need to pre-cook)
250g tub low-fat ricotta
70g light mozzarella
In a deep loaf pan layer tomatoes, pasta, zucchini, tomatoes, pasta, pumpkin, spinach, ricotta, pasta, eggplant, tomatoes, pasta, pumpkin, tomatoes, ricotta and mozzarella. Bake covered with foil at 170 degrees C for at least an hour (I lost track of exactly how long it took in the end, just give it a poke occasionally to see if the pumpkin is tender), remove foil and allow to brown slightly, enjoy!