Preheat oven to 180°C. Heat the olive oil in a pan. Sauté the zucchini, capsicum, sweet potato, and oregano over a medium heat until they start to soften.
Add the tomatoes to the vegetable mix and bring to the boil. Then add the spinach or silverbeet. Season, coverand remove from heat.
To make the cheese sauce, combine the milk, ricotta and cottage cheese together to form a sauce. The consistency should be similar to a thick white sauce.
Place a single layer of lasagne sheets over the sauce and top with the other half of the veg mix.
Top with half of the cheese mixture and another layer of lasagne sheets
Carefully spread the remaining cheese sauce on top and top with mozzarella cheese.
Bake for 30-40 minutes until it is golden brown and cooked through the centre, let stand for 10 minutes beforecutting and serving
1¼ tbsp Olive oil (garlic infused)
2 Zucchini 
1 Red Capsicum (bell pepper)
½ Sweet potato
1 tsp Oregano (dried)
50 grams Baby spinach 1 handful
1 cup Ricotta cheese low fat
150 grams Cottage cheese
¾ cup Milk low fat (lactose free if required)
6-8 Lasagne sheets gluten free
160 grams Mozzarella Cheese grated