1kg Kent pumpkin, skin on, cut into thick wedges
750g courgette, sliced thickly lengthways
500g cauliflower, cut into small florets
4 tbsp extra virgin olive oil
200g chopped onion
300g trimmed celery, chopped
180g carrot, chopped
125ml non-alcoholic white wine
800g chopped tomatoes
1 bay leaf
2 tbsp each chopped basil, thyme and oregano
270g bottled chargrilled bell peppers, drained, sliced
500g fresh ricotta
80g finely grated Parmesan
280g fresh lasagne sheets
Preheat oven to 200°C. Line three oven trays with baking paper. Place pumpkin, courgette and cauliflower on separate oven trays. Drizzle with 1½ tbsp of the oil; season with salt.
Roast pumpkin for 10 mins. Add courgette and cauliflower; roast until vegetables are tender, 30 mins. Reserve four slices of courgette. Reduce oven to 180°C.
Heat remaining oil in a deep frying pan over medium heat; saute onion, celery and carrot until cooked, 10 mins. Add wine; bring to the boil. Boil for 5 mins. Add tomatoes, herbs, bell pepper and 250ml water; bring to the boil. Cover and simmer until slightly thickened, 20 mins. Season to taste.
Process cauliflower until smooth. Transfer to a bowl; stir in ricotta, milk and 60g Parmesan. Season. Spoon 2 tbsp of the tomato mixture over base of a 20x30cm ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, courgette and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved courgette. Sprinkle with reserved Parmesan. Bake until lasagne sheets are tender, 45 mins. Serve.