Ingredients:
1 medium eggplant. 2 yellow capsicums (peppers). 2 zucchini. 4 cloves garlic. 1 tbspn olive oil. 15 pitted kalamata olives, chopped. 300g fresh low-fat ricotta. 200g low-fat fetta cheese. 5 large lasagne sheets. 425g tub commercial pasta sauce*. 2 tablespoons grated parmesan cheese.
*you can make your own napoli sauce instead.

Method:
1. Chop eggplant, capsicum and zucchini into 2cm cubes and place in a roasting pan. Add cloves of garlic and toss through oil. Bake in a moderate oven, 180C for 45 minutes, stirring occasionally.
2. Remove roasted garlic from pan, mash and return to vegetables.
3. Stir through olives.
4. Combine ricotta and fetta in a food processor and process until smooth.
5. Place lasagne sheets in the base of a lasagne dish. Spread with 1/2 the vegetables and 1/2 the sauce. Repeat with lasagne sheets, vegetables and sauce layers.
6. Spread ricotta mixture over top. Sprinkle with parmesan cheese.
7. Bake in a moderate oven, 180C for 45 minutes.

Serves 8.

In Italy, lasagne is often made with besciamella – of course you can make it with soya milk; just don’t use one that is too sweet or too “beany” tasting.

I hate broccoli in lasagna too – that is one combination NEVER eaten in Italy. Rapini (more common than the big broccoli) is always served as a separate veg dish – a contorno.

I’m not really vegetarian, but don’t eat much meat, so I’d usually order the primo (pasta, gnocchi, risotto etc) and then a contorno as a second dish. If you are strict about vegetarianism you have to be careful about little bits of ham, anchovies, etc, and explain what you don’t eat.