Preheat oven to 180°C (160° fan-forced). Spray a 20cm X 20cm baking dish with olive oil. Line base with ¼ canned tomatoes then layer with ⅓ the vegetables. Dollop with ⅓ the ricotta and pesto. Top with a lasagne sheet and repeat layering process twice more.
Top final lasagne sheet with remaining canned tomatoes and sprinkle with shredded cheese. Bake in oven for 25-30 minutes or until cheese is golden and pasta and vegetables are tender. Set aside for 5 minutes.
Meanwhile, rub lamb chops with oil, sprinkle with Italian herbs and season with sea salt and pepper. Heat a large char-grill pan or barbecue over medium-high heat and cook chops for 3-4 minutes on each side or until cooked to your liking. Set chops aside on a plate loosely covered with foil to rest for 5 minutes.
Cut vegetable bake into slices and serve with chops, baby salad leaves and baby basil.
Lamb cutlets, lamb steaks or forequarter chops would also work well in this recipe.
Any leftover vegetable bake will freeze well for another meal with a serve of lamb.
Add some fresh chilli or chilli flakes to the canned tomato to spice things up.