Chargrilled Vegetable Lasagne

Method

1. 1In a large bowl place ricotta, basil, egg and parmesan cheese and mix. Season to taste with salt and pepper, set aside.
2. 2Heat a BBQ or grill pan on high for a few minutes.
3. 3Place sliced pumpkin, sweet potato and zucchinis in a large bowl, in stages, and spray with canola spray evenly (or you can drizzle oil in bowl and coat).
4. 4Layout on your BBQ and cook for 3-4 minutes each side. This will give a lovely charcoal flavour. When cooked take off heat and lay on a plate flat, set aside.
5. 5Preheat oven to 180C (350F).
6. 6In a non-stick fry pan heat 1 teaspoon olive oil, on med heat stir fry the onions and capsicums for 8 – 10 mins. Add the balsamic vinegar and sugar so it caramelizes. cook for a further 3 mins. Take off heat.
7. 7Now you will need a lasagne dish, we used an approx. 3 litre dish (3 quart) oblong which will give you 8 serves.
8. 8Pour 2 cups of passata onto base. Sprinkle onto the passata teaspoon mixed herbs, garlic powder and cracked pepper. Pour over this 1 cup cold water, stir with fork.
9. 9Layer lasagne sheet on top of this passata mixture.
10. 10Lay on the sheets your pumpkin evenly;spread the onion and capsicum over this. Season with some salt and pepper to your taste.
11. 11Lay another set of lasagne sheets ontop and pour ½ ricotta mixture over and spread with spoon evenly. Lay another sheet on top.
12. 12Place remaining vegetables left over – sweet potato, zucchini, mushroomsand lay out evenly. Place remaining sheets of lasagne on top.
13. 13Now spread evenly the remaining ricotta mixture and low fat cheese.
14. 14Bake in oven for 50-60 mins depending on oven. You will know when it is cooked by placing a knife into the centre and it goes through easily.
15. 15Serve with a Mediterranean Salad.