Vegetable lasagne

Lemon and ricotta

• 1 lemon, zest only, no white pith
• 1 garlic clove
• 30 g lemon juice (approx. 1 lemon)
• 250 g ricotta (see Tips)

Béchamel sauce

• 50 g unsalted butter
• 50 g plain flour
• 450 g full cream milk
• ¼ tsp sea salt
• ¼ tsp ground black pepper

Sauce and vegetable filling

• 100 g Parmesan cheese, cut into pieces (3 cm)
• 1 brown onion, (approx. 150 g), cut into halves
• 2 garlic cloves
• 1 fresh red chilli, deseeded if preferred and cut into pieces
• 40 g olive oil
• 800 g canned whole tomatoes
• 100 g red wine
• 3 sprigs fresh basil, leaves only, torn into pieces
• 4 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
• 2 tbsp dried oregano
• 1 tsp sea salt
• 1 tsp ground black pepper
• 300 g sweet potato, peeled and cut into slices (1 cm)
• 1 eggplant (approx. 260 g), cut into slices (1 cm)
• 250 g button mushrooms, cut into slices
• 1 zucchini (approx. 260 g), cut into slices (1 cm)
• 3 kale leaves, stalks removed and leaves torn into pieces (optional)

Assembly

• butter, for greasing
• 500 g fresh lasagne sheets
• mixed salad greens, to serve