Vegetarian Lasagna

I'm guessing this is still sitting within the Vegetarian category as I used egg lasagne sheets

Ingredients
Lasagne sheets
Tomatoes - 1 canned 1 bottled
1 carrot
2 stalks celery
1 med. sweet potato
1 large eggplant
1 med. zuccini
1 cup of peas
2 large field mushrooms
1 bunch of silverbeet
1 onion
2 cloves garlic
150 g soy cheese
1 tbls olive oil

Method
1. Sautee diced onion and garlic in 1 tbls olive oil, add diced carrot and diced celery
2. Add can of tomatos diced and bottle of tomato puree and let to simmer for over an hour
3. Slice sweet potato, eggplant and zuccini and lay on a lightly greased tray and bake for 15 minutes till soft to touch
4. Lay a spoonful of sauce on the bottom of the baking dish, a layer of lasagne sheets, layer of roasted vegetables, chopped mushrooms, silverbeet, peas and grated cheese.
5. Repeat layers and then place in an oven on 180c for 45 minutes until lasagne is tender

Serve with a mixed green salad