Preheat a barbecue grill or frying pan to medium heat.
Slice the aubergine and courgettes in rounds or lengthways. Brush with oil. Cook them both on the barbecue until golden and soft. Remove.
Preheat the oven to 180C.
To assemble, into an oven-proof baking dish spoon 4 Tbsp of passata. Lay down a piece of lasagna on top of each, then layer your ingredients: aubergine, passata, courgette, tomato and wilted spinach, then pasta, continuing until all are used up.
Finish with the mozzarella and some basil leaves. Drizzle with a little extra oil.
Bake covered for 20 minutes, then uncovered for a further 10 minutes until golden brown.
Serve hot with a few extra basil leaves to garnish.