1 Preheat the oven to 180°C. Heat a large chargrill pan over medium-high heat. Spray the pumpkin, eggplant and squash with olive oil. Cook vegies on chargrill in batches until lightly charred and tender. Pumpkin will take about 5 minutes per side, and eggplant and squash about 3 minutes per side.
2 Meanwhile, preheat oven grill and arrange the capsicum on a baking tray, skin side up. Cook under grill for about 7 minutes, or until skin is blackened and blistered. Cover with foil and set aside to cool, then peel off skin.
3 Heat the olive oil in a medium saucepan over medium heat. Sauté onion for 4–5 minutes until soft and golden. Add the garlic and cook, stirring, for 30 seconds. Reserve 1 cup of passata and add the rest to the pan with the stock, lentils and herbs. Stir to combine. Cover and bring to a simmer, then tilt lid slightly and cook for about 15 minutes, or until lentils are almost tender. Stir often to prevent catching on the bottom.
4 Lightly spray with olive oil a 30 x 21 x 5cm deep ovenproof dish. Arrange the eggplant over base, overlapping slightly. Top with spinach, then half the lentil mixture, then squash. Set aside ½ cup ricotta, and use a fork to mash the rest with cracked black pepper. Sprinkle over the squash. Arrange pumpkin in a layer over ricotta, then add the remaining lentil mixture. Arrange capsicum over the top.
5 Spread with reserved passata. Dot reserved ricotta over, and sprinkle with cheese. Bake for 30 minutes, then grill for a couple of minutes (watching carefully) to lightly brown top. 6 Stand lasagne for 5 minutes, then garnish with parsley leaves. Cut the lasagne into wedges or squares to serve.