Packed with colourful vegetables and vibrant flavours, this ratatouille lasagne is a delicious way to enjoy a meat-free meal.
Ingredients
500ml milk
Small handful basil
40g butter
40g flour
Pinch of nutmeg
75g vegetarian Parmesan
9 lasagne sheets
200g sliced tomatoes
100g mozzarella
1 tbsp pine nuts
Ratatouille
2 medium red onions
2 peppers
1 medium aubergine
2 medium courgettes
2 tbsp olive oil
4-5 garlic cloves
2 tsp dried oregano
600g chopped tomatoes (1 large tin)
1 tsp balsamic vinegar
½ tsp brown sugar
1 tsp tomato purée
Instructions
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 dish or very large pan, then fry the vegetables over a high heat for 10 minutes until starting to soften. Add the garlic, oregano, tomato puree 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. 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. Next, add a layer of lasagne sheets, then a third of the white sauce. Repeat all the layers twice more.
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.
All Horder Healthcare recipes are reviewed and analysed by a dietician.
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