This easy ratatouille lasagne is the perfect excuse to veg out! You'll whip up a sauce packed with basil, aubergine and courgette. Layer with pasta and cheesy béchamel, bake 'til golden and serve. Lasagn-yum!
Source: Gousto
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Cut the aubergine[s] and courgette[s] into bite-sized pieces
Peel and finely chop (or grate) the garlic
Step 2
2.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the chopped red pepper, aubergine and courgette with a large pinch of salt and cook for 8-10 min or until the vegetables are starting to brown slightly and caramelise
Boil half a kettle
Step 3
3.
While the vegetables are cooking, melt 30g [60g] butter in a pot over a medium heat
Once melted, add 30g [60g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Step 4
4.
Whisk 350ml [700ml] milk gradually into the roux and cook for 5 min until a smooth, thick sauce remains
Grate the cheddar
Once the sauce has thickened, remove from the heat, season with salt and pepper and stir through the grated cheddar – this is your cheese sauce
Step 5
5.
Once the vegetables have caramelised, add the chopped garlic, tomato paste, 1 tsp [2 tsp] sugar, chopped tomatoes and 100ml [200ml] boiled water to the pan
Cook for 3-4 min or until thickened to a pasta sauce consistency – this is your vegetable sauce
Chop the basil stalks (save the leaves for later!) and add them to the pan
Step 6
6.
Layer some of the vegetable sauce over the bottom of an oven-proof dish, then top with 3 lasagne sheets
Repeat this process until you end up with a final layer of lasagne sheets
Tip: You may need to layer differently depending on the size of your dish!
Step 7
7.
Finally top with the cheese sauce, making sure all of the lasagne is covered
Grate the Italian hard cheese
Sprinkle the grated Italian hard cheese directly over the cheese sauce and put the dish in the oven for 30-35 min or until the lasagne is cooked – this is your Mediterranean vegetable lasagne
Allow the lasagne to cool slightly before serving
Chop (or tear!) the basil leaves
Serve the Mediterranean vegetable lasagne and garnish with the chopped basil
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (772g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 514 | ||
Calories from Fat: 136 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 88.9mg | 27 % | |
Sodium 446.9mg | 15 % | |
Potassium 1744.5mg | 46 % | |
Total Carbohydrate 72.7g | 21 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 58.4g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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