Worth It Vegetable Lasagne

I love lasagne. Meaty, tomato goodness sandwiched between smooth lasagne noodles and blanketed in heavenly, crispy melted cheese. What's not to love? But in this heat it is just not happening for me. This vegetable lasagne, however, is a delightful addition to my summery kitchen. It takes a little while to make but the end result is totally worth it!

Worth It Vegetable Lasagne
Lasagne sheets/noodles (fresh or dry)
1 cup extra light ricotta cheese
handful of spinach leaves
a few leaves of basil
1 egg
dash of cream
1 sweet potato
1 tin crushed tomatoes
1 zucchini thinly sliced and quartered
half eggplant (or 1 labanese eggplant if you can get it), cut the same as the zucchini
a few mushrooms, diced
1/2 onion, diced

Start with the sweet potato, leave the skin on because it is delicious and thinly slice it. Put it in a 180 degree oven for about 15 minutes until it is soft (not crisp!).

As the sweet potato is cooking slice the other vegetables. How you slice them and how thick is a personal preference. I like mine thin, they are easier to cook and have much better texture once the lasagne is complete. Put these vegetables into a sauce pan with a dob of butter. Let these cook away...I think the actual word is sauté (how's that for fancy. It is important that the vegetables are very well on their way to being quite soft as you add the crushed tomatoes and combine. Let the sauce heat through then remove and let cool.

Remove the sweet potato and let it cool. In a small bowl whisk the ricotta and egg. Add the cream bit by bit because this mixture can become too runny very quickly. You don't even have to add cream if you don't want to, I just find it makes it go that little bit further and makes it, well....creamier. Once whisked stir in the spinach leaves and basil. You might want to tear these up or leave them whole.

Let the layers begin. Lightly spray your lasagne pan or line with baking paper. Start with a little of the tomato-vegetable mixture and layer lasagne noodles, ricotta mixture, sweet potato and more tomato-vegetable mixture. Top the whole lot off with a delicious handful (or 2) of cheese because lasagne without cheese is like......well, I wouldn't know I've never been silly enough to do that.

Bake it all in the oven for about an hour until the lasagne sheets are cooked through the cheese is melted and browning.

Serve with a salad and freeze or enjoy the left overs hot or cold.