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Preheat oven to 180°C | 20 x 30cm lasagne dish | Large saucepan
Peel and finely slice the onions and garlic. Cut the peppers in half, cut out the stems and seeds and slice into thin strips. Slice the sun-dried tomatoes. Finely chop the spinach leaves and capers and chop the courgettes into bite-sized chunks. Halve the olives and tomatoes.
Put all the vegetables into the lasagne dish. Season all over with salt and pepper. Pour over the oil and passata and stir to ensure all the vegetables are covered. Cover the dish with foil and put it in the oven to roast for 30 minutes.
Take the dish out of the oven. Remove the foil, stir everything and put the dish back in the oven for a further 15 minutes.
Meanwhile, prepare the pasta. Boil the kettle and pour the boiling water into a large pan on a high heat. Add the pasta and a big pinch of salt and cook until al dente, following the instructions on the packet. Drain the cooked pasta through a colander and tip it back into the pan.
Take the lasagne dish out of the oven, stir in the basil leaves and pour your freshly roasted veggie sauce over the pasta. Stir so that it’s well mixed, serve and enjoy!