Vegetable lasagne bake

Ingredients

• 2 small red capsicums, deseeded, cut into thick strips
• 1 red onion, halved, cut into thin wedges
• 3 (about 350g) Lebanese eggplants, cut into 1cm-thick slices lengthways
• 400g zucchini, trimmed, cut into 1cm-thick slices lengthways
• 2 tablespoons olive oil
• 2 x 400g cans brown lentils, rinsed, drained
• 2 x 400g cans diced tomatoes
• 2 tablespoons chopped fresh continental parsley
• 500g fresh ricotta
• 40g (1/2 cup) finely grated parmesan
• 2 eggs, lightly whisked
• 6 dried lasagne sheets
• 200g mozzarella, thinly sliced

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