Roasted Red Vegetable, Spinach'd Cottage Cheese and Mozzarella Lasagne

Beetroot is one of the vegetable section's most underrated members- it has a sweet, musky, root vegetable flavour and it turns everything it touches a lovely deep pink colour. As a result, the tomato and pepper sauce in this has a gorgeous maroon colour. The cheese section also utilises a highly underrated cheese- cottage. It's flavour is similar to Wensleydale, but with a creamy texture. The Mozzarella is just because everyone loves Mozzarella and it goes super stringy and stretchy in the oven.
I have performances for my school production this week so most of my meals had to be made ahead, which is another advantage of Lasagne. Just make it then keep in the fridge until you can pop it in a 180 degrees oven for about an hour.
1)Lightly oil a roasting tin and tumble in 2 chopped red bell peppers, 8 peeled and chopped cooked beetroot (not pickled!) and 2 chopped red onions. Tumble in a few sprigs of thyme and rosemary, about 6 peeled cloves of garlic and 2 bay leaves. Roast at 200 degrees for about 20 minutes, until the edges of the veg start to blacken.
2)Meanwhile, combine 600g of cottage cheese, a handful of torn spinach which jas been wilted in a hot pan, then drained really really hard either between your hands (better method) or over a colander, or you can use a couple of bricks of frozen spinach thawed and drained really hard, and then about 100g of grated parmesan and a head of chopped basil. Stir in a few cloves of minced garlic and the grated zest and juice of a lemon. Season well.
3)Tumble your veg into a saucepan and mash them slightly with the back of your wooden spoon, and stir in a 400g tin of chopped tomatoes, a tablespoon or so of dried oregano, a pinch of brown sugar, a splash of balsamic vinegar, a veg stock pot or cube and plenty of salt and pepper. Simmer for about 5 minutes.
4)To construct your Lasagne, spread half of the tomatoes on the bottom of a large baking dish, and top with half of the cheese and tear some balls of Mozzarella on top. Top with some sheets of Lasagne. Repeat and with the last layer of Lasagne, finish it off with cheese.
5)Bake for about an hour at 180 degrees, and cover with foil if the top is cooking before the rest is done.