In a bowl, combine Leggo’s Tomato Paste, tomatoes, water and basil.
Place pumpkin, capsicum, eggplant and mushrooms onto baking paper lined baking trays. Spray with oil and season to taste. Bake in a preheated oven at 200ºC for 20 minutes.
Spoon ¼ cup of the tomato sauce over base of a greased 25cm x 30cm lasagne dish. Cover with a layer of lasagne sheets and sprinkle with ½ cup mozzarella cheese.
Arrange pumpkin and mushrooms over cheese and spoon over ¾ cup of the tomato sauce.
Place a second layer of lasagne sheets on top and sprinkle with ½ cup mozzarella cheese then a layer of eggplant and red capsicum. Spoon over ¾ cup of the tomato sauce.
Top with a third layer of lasagne sheets and spread evenly with combined ricotta cheese, egg and extra basil. Place spinach leaves on top, drizzle with remaining sauce and sprinkle with remaining mozzarella cheese.
Bake in a preheated oven at 190ºC for 45 minutes or until cooked through. Allow to sit for 5 minutes before cutting.