Easy Chargrilled Vegetable Lasagne

Serves 6

1 large eggplant, thinly sliced into rounds
2 zucchini, thinly sliced diagonally
canola or olive oil spray
500g smooth ricotta
500g cottage cheese
cracked black pepper
700g bottle passata
6 large instant lasagne sheets
500g jar chargrilled capsicum, drained & cut into small lengths
190g jar basil pesto
1 cup grated cheddar cheese
1/4 cup finely grated parmesan cheese

Preheat oven to 180C.
Spray eggplant & zucchini with oil spray & chargrill over medium-high heat in batches until browned, then cool.
Mix ricotta, cottage cheese & pepper together in bowl.
Grease a medium baking dish with oil spray.
Pour 200g passata over base of dish & cover with 2 lasagne sheets.
Using 1/2 of vegetables, layer eggplant, then zucchini, then capsicum.
Spread over 1/2 of cheese mix, then 250g passata.
Layer again 2 lasagne sheets then remaining vegetables, cheese mix & passata.
Cover with last 2 lasagne sheets & spread over pesto.
Sprinkle over cheddar then parmesan cheeses.
Cover with foil & bake for 30 min.
Uncover & bake for further 15-20 min or until cheese is lightly browned & lasagne is cooked.
Enjoy with salad & your favourite red wine!