Lighter vegetable lasagne - Good Food Middle East

Ingredients

• 1 small aubergine, about 250g, cut into approx 3cm chunks
• 1 medium courgette, about 200g, cut into 2-3cm chunks
• 1 red pepper, deseeded and chopped into 2½ cm pieces
• 1 medium onion, halved lengthways, sliced into thin wedges
• pinch of chilli flakes
• 1 tbsp rapeseed oil
• 400g can plum tomatoes
• 1 medium carrot, chopped into small dice
• 3 garlic cloves, finely chopped
• 2 tbsp tomato purée (or sundried tomato purée – see tip)
• 400g can green lentils (with no added salt), drained
• 2 tbsp chopped basil, plus extra leaves to garnish
• 300g fresh spinach
• 1 medium egg
• 250g tub ricotta
• 1 rounded tbsp chopped oregano, plus extra leaves to garnish
• good pinch of ground nutmeg
• 9 dried lasagne sheets, each 17½ cm x 8cm
• 125g ball mozzarella, roughly chopped
• 25g Parmesan or vegetarian alternative, grated
• 100g cherry tomatoes on the vine
• green salad