vegetarian lasagna

Serves: 4

Ingredients:
1 teaspoon olive oil
¼ leek, thinly sliced
20g rocket, coarsely chopped
2 tablespoons ricotta cheese
2 tablespoons low fat cottage cheese
1 eggplant, cut into thin slices
1 courgette, sliced lengthwise thinly
1/3 red bell peppers, cut into 4cm pieces
1 cup pumpkin or butternut, sliced thinly
1 can chopped tomato
1 teaspoon marjoram
1 teaspoon dried basil
1 box whole wheat lasagne sheets, fresh (18 x 25cm)
2 teaspoons parmesan cheese
black pepper, freshly ground, to taste

Method:
preheat the oven to 190°c.
combine the oil and leek in a large, non-stick frying pan and season with pepper.  cook over moderate heat until the leek is golden brown.
add the rocket and cook a further 1 – 2 minutes, or until wilted.  stir in the cheese and set aside.
place all veg in a bowl and toss with olive oil, salt and pepper. add the chopped tomatoes and dried herbs.  place in the oven to roast for 10-15 minutes.
bring a large pot of water to a boil.  cook the lasagna sheets for 2 minutes, drain and set aside.
layer the tomato and veg mixture and the leek and cheese mixture separating them with a lasagna sheet.
place the third sheet on the lasagna to create the third layer and spoon over the remaining tomato mixture and sprinkle with the grated parmesan cheese.
cover the dish with foil and bake for 30 minutes. remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling.