Vegetarian Lasagna

Step 1: Preheat the oven to 200°C/390°F.

Step 2: Place the vegetables on a tray. Drizzle with oil, sprinkle with garlic, salt and pepper, and toss to coat.

Step 3: Roast for 25 minutes, turning the vegetables at 15 minutes, until tender and browned.

Step 4: Remove from the oven and loosen the vegetables from the tray with a spatula while warm, as they can stick as they cool.

Step 5: Heat the oil in a skillet over medium-high heat. Add the garlic and onion and cook for 3 minutes, until golden.

Step 6: Add the passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir, then simmer over medium-low heat for 20 minutes. Adjust the salt at the end. If the sauce tastes a little sour, add a small touch of sugar; this depends on the tomatoes.

Step 7: Remove the sauce from the heat and let it cool for 5 minutes before using.

Step 8: Place the spinach ricotta ingredients in a bowl and mix until combined.

Step 9: Preheat the oven to 160°C/320°F.

Step 10: Spread a ladleful of tomato sauce over the base of a large baking dish.

Step 11: Cover with lasagne sheets, tearing them as needed to fit.

Step 12: Top with the roasted vegetables and scatter over the red peppers. Spoon over 2 1/2 cups of sauce, then sprinkle with half the cheese.

Step 13: Cover with lasagne sheets and spread the ricotta mixture over them.

Step 14: Cover with another layer of lasagne sheets. Pour over the remaining sauce and sprinkle with the remaining cheese.

Step 15: Bake for 25 to 30 minutes, or until the cheese is golden. If using dried lasagne sheets, insert a knife into the middle to check that they are cooked. If they need longer, cover the dish and return it to the oven.

Step 16: Rest for 5 minutes before cutting and serving.