Roast vegetable lasagne stacks

Preheat oven to 240C/220C fan forced. Cut kumara crosswise in thin slices. Quarter capsicum; cut pieces crosswise in thirds. Toss these vegies with half the oil; arrange on a baking tray. Place in oven.

Cut eggplant crosswise in thin slices. Halve zucchini crosswise, then cut lengthwise in thin slices. Toss with remaining oil, place on a second tray. Bake all vegies for 15-20 minutes or until tender.

Meanwhile, bring a large pot of water to the boil. Quarter lasagne sheets and boil for 6-8 minutes or until tender, but still firm to the bite. Remove pot from heat; add 2 cups cold water to prevent pasta overcooking. Place pasta sauce in a microwave-safe bowl; heat on High (100%) for 2 minutes or until hot. Reserve 1/2 cup sauce for topping.

Using tongs, quickly drain lasagne pieces one at a time and layer on warmed serving plates with vegetables, sauce and ricotta, starting and ending with lasagne. Drizzle with reserved sauce. Serve at once.