Vegetarian lasagne

Instructions

1. Preheat oven to 180°C. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook onion, eggplant, capsicum, zucchini and pumpkin for 5 minutes, stirring occasionally. Add half the garlic, season with salt and pepper and cook, stirring, for a further 2 minutes. Stir in tomatoes, passata and 1½ cups (375ml) water. Bring to the boil, reduce heat, simmer covered, for 30 minutes, stirring occasionally.
2. Meanwhile, heat a large non-stick frying pan over medium heat. Add remaining garlic, spinach, nutmeg and 1 tablespoon water. Cook, stirring, until spinach is wilted. Process cottage cheese in a food processor for 30 seconds to a smooth consistency. Add spinach and pulse 3-4 times until just combined.
3. Spread 1 cup of the vegetable mixture over the base of a 32cm x 20cm (12-cup capacity) rectangular baking dish. Top with a layer of lasagne sheets and spread with ¼ of the remaining vegetable mixture. Repeat layers with remaining lasagne sheets and vegetable mixture to make 4 layers in total, finishing with a layer of lasagne sheets. Spread cottage cheese mixture over top and sprinkle with mozzarella. Bake for 40-45 minutes or until pasta is tender when tested with the tip of a knife. Stand lasagne for 10 minutes before serving. Sprinkle over fresh basil leaves to serve.