Drain the pimientos and roughly chop. Mix in a bowl with the tomatoes, yellow pepper, courgettes, sun-dried tomatoes and pesto. Tear the basil leaves and add to the bowl with the oil and a little salt and pepper. Mix the ingredients together thoroughly.
Spoon a quarter of the ingredients into a 1.8 litre (3 pint) shallow, ovenproof dish and dot with a quarter of the goats' cheese and 4 tablespoons of the cheese sauce. Cover with a third of the lasagne sheets in a layer, breaking them to fit where necessary. Repeat the layering, finishing with a layer of the tomato mixture and goats' cheese.
Spoon the remaining cheese sauce on top and sprinkle with the Parmesan. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 50–60 minutes until deep golden. Leave to stand for 10 minutes before serving with a leafy salad.