Ratatouille lasagne

Name: Ratatouille lasagne
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 2 courgettes cut into 2cm cubes; 2 aubergines cut into 2cm cubes; 2 red peppers chopped; 2 garlic cloves crushed; basil leaves chopped; 1 tsp dried oregano; 2 chopped tomatoes; 250ml vegetable stock; 300g dried lasagne sheets; 1 mozzarella sliced; 30g grated parmesan (or vegetarian alternative); salad and garlic bread to serve; 50g butter; 50g plain flour; 500ml milk

Anna Glover

Published: June 13, 2024 at 3:40 PM

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Serves 6

Easy

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Combine two comforting favourites in this summery ratatouille lasagne, packed with three of your five-a-day

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely chopped
2 courgettes

cut into 2cm cubes
2 aubergines

cut into 2cm cubes
2 red peppers

chopped
2 garlic cloves

crushed
basil leaves

chopped
1 tsp dried oregano
2 chopped tomatoes
250ml vegetable stock
300g dried lasagne sheets
1 mozzarella

sliced
30g grated parmesan

(or vegetarian alternative)
salad and garlic bread

to serve

For the bechamel

50g butter
50g plain flour
500ml milk

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Nutrition: per serving

kcal518
fat21g
saturates11g
carbs58g
sugars16g
fibre9g
protein19g
salt0.66g

Method

step 1

Heat the oil in a large pan over a medium heat and fry the onion for 5 mins, until soft. Add the courgettes, aubergines and peppers. Season, then fry for 10 mins, stirring often, until lightly golden and softened. Add the garlic and fry for 1-2 mins, until fragrant. Stir in the herbs, tomatoes and stock and simmer, uncovered, for 20 mins, until lightly thickened.
step 2

Meanwhile, make the bechamel. Melt the butter in a medium pan, then stir in the flour and cook for a minute over a low heat. Add the milk a splash at a time, whisking constantly, until you have a thick, smooth white sauce. Season.
step 3

Heat the oven to 200C/fan 180C/gas 6. In a large baking dish, layer up a spoon of the ratatouille, a spoon of bechamel (keep a third for the top), and a layer of lasagne sheets. Repeat the layers until the ratatouille is used up. Spoon over the reserved bechamel, then top with the mozzarella and parmesan. Bake for 40-50 mins until golden and bubbling, and a cutlery knife slides easily into the middle. Leave to stand for 10 mins, then serve with salad and garlic bread.

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A star rating of 4.2 out of 5.6 ratings

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