Vege Lasagne

This is one of my most popular dishes I have made at the different kitchens I have worked in. It is very hearty and its as delicious as a meat version.
I like to make a combination of slices of veges and using them in the sauce as well, making a sort of vegetable bolognese.

This is as an example, but you could interchange the veges used to change the flavours a bit.

For the bolognese sauce:
1 Brown onion
1 Tin of crushed tomatoes
2 cloves garlic
1 Zucchini
1/4 pumpkin
1 carrot
1 Dessertspoon of dried Mixed Herbs

Finely dice the onion and crush the garlic. Heat about 2 Tablespoons of Oil in a saucepan and cook the onion and garlic over a medium low heat until onion starts to go clear. Add the tin of tomatoes and refill the tin with water, and add that as well. Also add the dried mixed herbs.
For the rest of the veges, you have 2 choices. You can grate them all up or dice them finely. If you grate them, you will have a smoother end product, if you dice them, you will have a slightly chunkier sauce. Entirely up to you!

Cook the sauce on a simmer (a few bubbles in the sauce) until the pumpkin is cooked.


For the rest:
1 packet of Lasagne Sheets
1 Eggplant
1 Sweet Potato
2 Zucchini
2 tubs of Ricotta Cheese (500g)
1 cup of Cream
Grated Tasty Cheese (or your other favourite melting cheese)
Oil
Salt, pepper
Mixed Herbs


Thinly slice the eggplant, peeled sweet potato and zucchini
Toss through oil with salt, pepper and mixed herbs to lightly coat.
If you have a char grill, or a bbq, cook the sweet potato, eggplant and zucchini slices until they are soft. The Sweet potato will probably need to be transferred to a tray in the oven at about 180C to finish cooking.
If you don't have something to grill them on, you could cook them under a grill or in the oven until they are soft.

To Assemble:

Mix the ricotta and cream together to get a smooth sauce consistency. You may need to add some hot water to get it to loosen up and thin down.
Spoon a thin layer of your tomato sauce on the base of your lasagne dish. Lay out lasagne sheets to cover (you might need to break some to fill in spaces). Then place a layer of your cooked sliced veges, a layer of ricotta mix and a layer of tomato sauce. Keep going in this manner until you have 4 layers. The top layer should be just ricotta on the top, and then cover with tasty or other cheese.

Cook until a knife will go through easily - approximately 35 - 40 minutes at 180C.

This is enough for about 8 serves of lasagne.