Roasted vegetable lasagne has been a dish I have made since forever. In the past, I would use every vegetable that was practically possible which meant the preparation and roasting of the vegetables, and the construction of the final product, turned into such a mammoth production that in the end, I resented the lasagne, and couldn’t bring myself to enjoy it. Silly. These days, I’ve limited myself to 5 vegetables of varying colours, which is still enough variety to make an impressive stack. Every time I have a slice I think, this is GOOD. You can substitute whatever vegetables are in season at the time. I like to use eggplant wherever possible, and other good for roasting vegetables such as sweet potato, pumpkin, red capsicum, zucchini. Mixed with spinach, beetroot, ricotta & feta, it really is a deliciously healthy meal any time of year.