Pop your olive oil in a pan and soften the onions, adding your zucchini half wheels and chunks of eggplant after 5 minutes or so.
Then add the italian herb mix, your passata, water/stock/broth, salt and pepper to taste.
Bring it up to high heat bubble, then reduce immediately and simmer on low for 20-25 minutes.
Blitz the kale, leaving the base of the stalks out of the blender / thermomix. It will make about 4 cups of fine chopped kale. Pop 2 cups of the kale into the ratatouille and the other two cups will be mixed into the ricotta.
In a large bowl, stir the 2 cups of chopped kale into the ricotta with the milk, salt and pepper. That's your ricotta layer done.
Pre heat your oven now, onto 180C, and get out your large baking/lasagne dish
Shred the 250g cheese - this is going to go on top of the assembled lasagne in a minute.
Now, once the ratatouille is nice and mushie (you still want to be able to see the veggies for what they are, but you also want it all really nice and soft) place your first layer on the bottom of the lasagne dish - the ratatouille.
Then place your layer of pasta sheets on top of that.
Then spoon out a layer of the ricotta/kale mix to form a layer over the pasta sheets
Then repeat with another layer of pasta sheets, then ratatouille mix, then pata sheets, then your final layer of ricotta mix
Then spread your grated cheddar over the top and pop it into the oven for about 40 minutes.
Pull it out of the oven. Heaven. Serve with a beautiful fresh salad - I did it with a pomegranate, purple cabbage and rocket salad. Enjoy!