Preheat oven to 200C/390F.

Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.

Roast for 25 minutes, turning at 15 minutes, until tender and browned.

Remove from oven, loosen from tray with spatula while warm (can stick when cools).

Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.

Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*

Remove from stove and let cool for 5 minutes before using.

Place ingredients in a bowl and mix until combined.

Preheat oven to 160C/320F.

Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).

Cover with lasagna sheets, tearing as required to fit.

Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.

Cover with lasagna sheets. Spread over Ricotta mixture.

Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.

Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.

Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!