Step 1

Preheat oven to 180°C. Spray the eggplant with oil. Heat a non-stick frying pan over medium heat. Cook one-third of the eggplant for 1-2 minutes each side or until tender and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant.

Step 2

Spray the pan with oil. Cook the mushroom and garlic over medium-high heat for 3 minutes or until soft. Add the spinach and cook for 2 minutes or until wilted. Remove from heat and stir in the sour cream. Season with salt and pepper.

Step 3

Spray a 3L (12-cup) capacity baking dish with oil. Spread 125ml (1/2 cup) of the passata over the base. Top with 2 lasagne sheets, overlapping slightly. Top with half the mushroom mixture, half the eggplant, half the capsicum, half the ricotta and half the basil. Top with 2 more lasagne sheets and 160ml (2/3 cup) of the remaining passata. Continue layering with the remaining eggplant, capsicum, ricotta, basil and lasagne sheets.

Step 4

Spread pesto over the top and pour over the remaining passata. Sprinkle with the mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15-20 minutes or until golden and cooked through. (To freeze, see note.)