Val Verde -Lentil and Vegetable Tomato Lasagne

Ingredients

• Val Verde Passata 500g
• 2 small or 1 large red capsicum, cut into thick strips
• 1 large (350g) eggplant, halved lengthwise and cut into thick slices
• 2 medium (400g) zucchini, cut into thick slices
• ¼ cup olive oil
• 1 tablespoon olive oil, extra
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 1 cup vegetable stock
• 1 tablespoon tomato paste
• 2 x 400g Val Verde Lentils, drained
• 375g fresh lasagne sheets
• 500g tub ricotta
• 1 egg, lightly beaten
• 1/3 cup finely grated parmesan
• ½ cup milk
• ½ cup mozzarella cheese