Vegetable Lasagne

• 8 vine ripened tomatoes, thickly sliced
• 3 orange sweet potatoes, peeled and thinly sliced
• 2 eggplants, thickly sliced
• 3 red bell peppers, cut into 8 pieces
• 5 zucchini, thickly sliced lengthways
• 4 portabella mushrooms, sliced
• sea salt
• 375 g fresh lasagna sheets (you can use dried lasagne sheets that have been cooked in boiling water until soft)
• 1 kg fresh ricotta cheese
• 14 cup chopped basil leaves
• 14 cup chopped flat leaf parsley
• 2 eggs
• 34 cup cream
• sea salt and black pepper
• 1 cup grated mozzarella cheese

1. Preheat the oven to 350F
2. Place the tomatoes, sweet potatoes, eggplants, red peppers, zucchini and mushrooms on baking trays lined with non-stick baking paper.
3. Sprinkle with salt and bake for 40 minutes or until tender and golden.
4. To make the ricotta filling, combine the ricotta, basil, parsley, eggs, cream, salt and peper.
5. Grease a 9x13 or similar ovenproof baking dish.
6. Line with some of the lasagne sheets.
7. Place half of the vegetables on top, then another lasagne sheet.
8. Spoon over half of the ricotta mixture, then place another layer of lasagne sheets on top.
9. Continue layering, finishing with the ricotta mixture.
10. Sprinkle with the mozzarella and bake for 45 minutes or until the vegetables are soft.

tomatoes, orange sweet potatoes, eggplants, red bell peppers, zucchini, portabella mushrooms, salt, fresh lasagna sheets, ricotta cheese, basil, flat leaf parsley, eggs, cream, salt, mozzarella cheese

Taken from www.food.com/recipe/vegetable-lasagne-354381 (may not work)