Roasted Italian vegetable & beef lasagne

Ingredients

• 800 g Butternut pumpkin, peeled & cut into ½ cm wedges
• 1 Small eggplant, sliced into 1cm pieces
• 2 Medium zucchinis, sliced lengthwise
• 2 Red capsicum, halved, roasted, peeled & seeded
• 500 g Packet fresh lasagne sheets
• 1/2 bunch Fresh basil leaves
• 150 g Feta cheese
• 400 g Mozzarella cheese, sliced
• 1 tbsp Olive oil
• 1 Onion, chopped
• 2 Cloves garlic, finely chopped
• 500 g Lean beef mince
• 1 tbsp Italian mixed herbs
• 2 420g can Heinz condensed big red tomato soup
• - Freshly ground pepper and salt, to taste