Onto a roasting tray (lined with baking paper) add in the vegetables roughly chopped with a head a garlic with the top chopped off it (kept whole though) and drizzle with dried herbs and olive oil, salt & pepper and roast in a hot oven until golden brown (around 40 mins)
Once the vegetables are done squeeze out the roasted garlic into a hot frypan with some olive oil and then add in the silverbeet or English spinach or whatever leafy green you can find. If you wanted to add in bacon or pancetta to your mix you can do that here. Wait till the spinach has wilted and add in the ricotta with a handful of grated parmesan and mix through checking seasoning.
Now start layering your lasagne. I pour tomato passata straight into the dish then add in some vegetables, add lasagne sheers and then the spinach, ricotta mix then lasagne sheets. On the top I add some extra mozzarella and dried herbs and bake in the oven (covered with foil) for 40 mins and then take off foil until bubbly and golden.
