Place all the ingredients into a Froothie blender and whizz on it's highest setting for 6 to 7 minutes until the sauce is warm and thickened then set aside.
Place all of the chopped vegetables into a bowl, season then pour in the oil and coat the vegetables well before placing onto a lined baking tray to roast at 200 degrees for 40 minutes.
Pre-heat the oven to 190 degrees,
Take a small oven proof baking tin and place a small amount of the green sauce on the bottom of the baking dish followed by a layer of lasagne sheets, a layer of vegetables, a few spoons of tomato sauce and some of the Feta,
Place another layer of lasagne pasta in the tin and repeat the process until you have used up all of your vegetables and most of the tomato sauce but ensure you have left a generous amount of green sauce for the top layer of your lasagne,
For the last layer, top the lasagne sheets with plenty of green sauce, a little Feta and some grated Parmesan,
Bake in the oven for 30 minutes until golden brown and bubbling at the sides.
If you have any leftover tomato sauce, you could use it as a base for another pasta dish. It also freezes well.
Any spare lasagne sheets could also be frozen or you could double up the recipe to make enough for 4 people.