Vegetarian Lasagna

2 tbsp rice bran oil
1 onion, diced
4 cloves garlic, minced
¼ tsp hot pepper flakes
2 zucchinis, diced
2 orange capsicums, diced
1 eggplant, diced
1 bay leaf
½ tsp dried thyme
½ tsp dried oregano
1 tsp SIDS SALT & PEPPER
796 ml can whole tomatoes
2 tsp SIDS HOT WORCESTER SAUCE
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
2 eggs
¼ tsp ground nutmeg
475 g ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
15 lasagna noodles, about 300 g

In large Dutch oven, heat oil and cook onion, garlic and hot pepper flakes until softened, about 6 minutes. Add zucchini, capsicum, eggplant, bay leaf, thyme, oregano, SIDS SALT & PEPPER and cook, stirring, until edges of eggplant are golden, about 10 minutes. Stir in tomatoes, SIDS HOT WORCESTER SAUCE, and break up with the back of the spoon then bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.
In bowl, beat eggs with nutmeg, stir in ricotta, 2 cups of the mozzarella and Parmesan cheese. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 3 litre glass baking dish. Cover with 1 cup of the vegetable sauce. Top with one-third of the remaining noodles and spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.
Top with remaining noodles then spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
Cover loosely with foil and bake at 190°C for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 190°C oven for 30 minutes then uncover and reheat for 15 minutes longer.)