Make a huge dish of this and stuff your capsicums and mushrooms the following night with left overs for another easy, nutrient dense, vegetable rich, self saucing comfort dish...
Line base of lasagna dish with tinned tomatoes, tomato paste or fresh sliced tomato.
Stack dish alternatively with sliced eggplant and zucchini - sprinkling salt, pepper and dried herbs on every layer.
Top with an umami dense sauce of fresh yoghurt, ricotta, grated garlic, whole egg mayonnaise and cheese, fresh asparagus or capsicum and fresh or dried herbs. Drizzle fresh herbs and asparugus with oil.
Cook in a preheated oven of 210 degrees for an hour to an hour and a half: depending on the size of your dish. You know when it is cooked when the sauce bubbles around the side of the veges continuously for about five minutes.
This is the perfect accompaniment to pan fried fish.