Lighter vegetable lasagne

Name: Lighter vegetable lasagne
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 small aubergine about 250g, cut into approx 3cm chunks; 1 medium courgette about 200g, cut into 2-3cm chunks; 1 red pepper deseeded and chopped into 2.5cm pieces; 1 medium onion halved lengthways, sliced into thin wedges; pinch of chilli flakes; 1 tbsp rapeseed oil; 400g can plum tomatoes; 1 medium carrot chopped into small dice; 3 garlic cloves finely chopped; 2 tbsp tomato purée (or sundried tomato purée – see tip); 400g can green lentils (with no added salt), drained; 2 tbsp chopped basil plus extra leaves to garnish; 300g fresh spinach; 1 medium egg; 250g tub ricotta; 1 rounded tbsp chopped oregano plus extra leaves to garnish; good pinch of ground nutmeg; 9 dried lasagne sheets, each 17.5cm x 8cm; 125g ball mozzarella roughly chopped; 25g parmesan or vegetarian alternative, grated; 100g cherry tomatoes on the vine; green salad