Ratatouille lasagne
By Anna Glover
Combine two comforting favourites in this summery ratatouille lasagne, packed with three of your five-a-day
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Prep:25 mins
Cook:1 hrs 30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 518
-
fat 21g
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saturates 11g
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carbs 58g
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sugars 0g
-
fibre 9g
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protein 19g
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salt 0.66g
Ingredients
- 2 tbsp olive oil
- 1 onion , finely chopped
- 2 Morrisons Market Street 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
Method
Heat the oil in a large pan over a medium heat and fry the onion for 5 mins, until soft. Add the Morrisons 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.
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.
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.
