Preheat oven to 180 degrees C.

Start by preparing roast vegetables. Place extra virgin olive oil (EVOO) and vegetables in an oven proof dish and bake for approx. 45 mins, turning regularly.

Whilst vegetables are cooking, prepare the tomato sauce. Place EVOO and garlic in a saucepan, stirring over medium heat for approx. 2 minutes. Add tomatoes and basil, stirring regularly over low heat for approx. 10 minutes.

In another saucepan, gently heat EVOO for kale ricotta mix. Add shallots and cook for a further 5 minutes. Add kale and water, cover and cook for approx. 10 minutes over low heat. Add more water if required. Remove from heat, allow to cool slightly and then stir through ricotta.

Combine roast vegetables and tomato sauce in a blender. Gently pulse to mix (do not puree).

Layer in an over proof lasagne dish, starting with vegetable/tomato layer, topped with lasagne sheets (break to fit and try not to overlap), followed by a layer of the kale ricotta mix. Repeat this process again and finish with grated cheddar cheese.

Bake for approx. 30 minutes. Remove from oven and allow to cool for approx. 15 minutes.

Serve with rocket or baby spinach salad (optional).