1 butternut squash (peeled, de-seeded and cut into thin wedges)
1 eggplant (cut into cubes)
3.5 oz cherry tomatoes
6 oz mozzarella, torn into chunks
3 ½ oz pine nuts (toasted)
6 sheets lasagna noodles (fresh)
2 oz grated parmesan cheese
black pepper, olive oil

Preheat the oven to 400°F. Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes. Add the mozzarella and bake for a further five minutes, or until the cheese has melted. While roasting, cook the lasagna sheets in plenty of water for four minutes or until al dente. Drain and drizzle with olive oil to prevent sticking. Assemble the dish by placing a sheet of lasagna on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper. Repeat and finish with a third sheet of lasagna on each plate. Top with parmesan and serve.