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Ratatouille lasagne


Serves: 8
timePrep time: 45 mins
timeTotal time:
Ratatouille lasagne
Recipe photograph by Ant Duncan
Use up summer’s plentiful veg in this delicious meat-free lasagne

Serves: 8
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
452Kcal
Fat
22gr
Saturates
11gr
Carbs
38gr
Sugars
18gr
Fibre
8gr
Protein
17gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 600ml milk, plus a little extra
  • 1 x 30g pack basil, stalks separated and leaves shredded
  • 50g butter
  • 50g plain flour
  • ½ tsp grated nutmeg
  • 100g vegetarian hard cheese (or Parmesan), grated
  • 10-12 dried lasagne sheets
  • 3 large vine tomatoes, sliced into thin rounds
  • 1 x 125g mozzarella ball, sliced thinly
  • 15g pine nuts, toasted and chopped
For the ratatouille
  • 2 large red onions
  • 3 mixed peppers, deseeded
  • 2 aubergines
  • 2 courgettes
  • 3 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 tbsp dried oregano
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp balsamic vinegar
  • ½ tbsp brown sugar

Step by step

Get ahead
Assemble to the end of step 6 up to a day ahead and store in the fridge, or freeze and defrost overnight before baking. Add an extra 10-15 minutes cooking time from chilled.
  1. Put the milk and basil stalks into a medium pan and bring to a simmer. Take off the heat, cover and infuse.
  2. For the ratatouille, cut the red onions into wedges and dice the peppers, aubergines and courgettes.
  3. Heat the olive oil in a casserole or very large pan, then fry the veg over a high heat for 10 minutes until starting to soften. Add the garlic, oregano, tomato purée and seasoning, cook for 2 minutes.
  4. Add the tomatoes, balsamic and sugar, simmer for 20 minutes until thick. Add most of the basil and set aside. Preheat the oven to 200°C, fan 180°C, gas 6.
  5. Strain the milk into a measuring jug (discard the stalks), and top up to 600ml, if necessary. Melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes. Remove from the heat and gradually stir in the infused milk. Cook, stirring continuously, on a medium heat until the sauce has thickened. Add the nutmeg, half the grated cheese and season to taste.
  6. Spread a third of the ratatouille over the base of a deep ovenproof dish (about 20 x 30cm). Next, add a layer of lasagne sheets, then a third of the white sauce. Repeat all the layers twice more. See ‘How to store’ if not cooking straightaway.
  7. Scatter on the remaining grated cheese, and arrange the tomato and mozzarella on top. Bake on an oven tray for 50-60 minutes until golden and bubbling.
  8. Leave to rest for 15 minutes. Scatter with the remaining basil leaves and the toasted pine nuts.

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