A delicious layering of roast vegetables, pasta and fresh ricotta with napoli sauce and grated pecorino. For this lasagna I used eggplant (aubergine), pumpkin, onions, peppers, zucchini and  fennel. Whichever vegetables you choose, cut them into thin slices and lay them on a baking sheet. Season with salt and pepper, drizzle with olive oil and bake in … Continue reading roast vegetable lasagna