1. Preheat oven to 180°C  
  2. To make pesto:
  3. Remove basil leaves from stems and place in food processor with parmesan, garlic, pine nuts and seasoning to taste.
  4. With the motor running, add the oil in a thin stream, processing until a paste is formed. Taste and check seasoning.
  5. Transfer to a bowl and cover the surface with plastic wrap until using.
  6. To assemble:
  7. Spray a 16 x 27cm ovenproof dish with oil.
  8. Place the well drained cannellini beans into a medium sized bowl and add the oil, onion, garlic and any seasoning, mix well.
  9. Soak 4 of the lasagna sheets  in hot water to soften, drain on a clean tea towel.
  10. Place in the bottom of the ovenproof dish, spread with ¼ of the pesto and sprinkle over ½ the bean mix and top with a layer of gluten free lasagna.
  11. Spread with another ¼ of pesto, then evenly place the zucchini slices and chopped capsicum on top.  Drizzle over ½ the cream/evaporated milk and top with another layer of lasagna
  12. Repeat the layers i.e. ¼ pesto, bean mix, lasagna, pesto then ricotta and remaining cream.
  13. Sprinkle the top with the extra parmesan, olives and pine nuts. Bake in a moderate oven (180°C) until golden and heated through – about 40 minutes.  
  14. Tip: You can save time by buying the pesto and roasted capsicum from the deli (or you may substitute semi-dried tomato for the capsicum). To add ‘meat’ you could add lean diced bacon or cooked chicken.