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 herbs1 zucchini, sliced thinly lengthways1 small lebanese eggplant, sliced thinly lengthways250g butternut pumpkin thinly sliced1/2 bunch english spinach2 sheets Latina lasagne (fresh lasagne sheets, no need to pre-cook)250g tub low-fat ricotta70g 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 … Continue reading Lasagne love