In a baking dish, lay a layer of sliced bread, crusts removed. Sprinkle with a little olive oil, place spinach and basil leaves. Lay a layer of grilled eggplant, zucchini, scatter some shredded cheese. Repeat this process to form two layers, top with sliced goat’s cheese, splash on some olive oil.
Bake at 350 F for 15 minutes until the goat’s cheese turns a light brown. Test the centre of your lasagne for warmth. Allow to rest for 15 minutes and serve with a rocket or similar salad.