Ratatouille Lasagne
By Good FoodCombine two comforting favourites in this summery ratatouille lasagne, packed with three of your five-a-day.Time and servings
Ingredients
18 total- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 aubergines, cut into 2cm cubes
- 2 courgettes, cut into 2cm cubes
- 2 red peppers, chopped
- 2 garlic cloves, crushed
- Handful of basil leaves, chopped
- 1 tsp dried oregano
- 2 x 400g tins chopped tomatoes
- 250ml vegetable stock
- 300g dried lasagne sheets
- 1 ball mozzarella, sliced
- 30g grated parmesan (or vegetarian alternative)
- Salad, to serve
- Garlic bread, to serve
- 50g butter
- 50g plain flour
- 500ml milk
Method
4 stepsStep 1
Heat the oil in a large pan over a medium heat and fry the onion for 5 mins, until soft. Add the Morrisons aubergine, courgette 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.
Step 4
Bake for 40-50 mins until golden and bubbling, and a cutlery knife slides easily into the middle. Leave to sit for 10 mins, then serve with salad and garlic bread.