Ratatouille Lasagne

  

Serves 4
Prep time: 
Cooking time:
1 hour 20 minutes

 

Ingredients

10 dried lasagne sheets
125g mozzarella ball 
For the ratatouille:
¾ tbsp rapeseed oil
1 aubergine (175g) cut into small chunks
1 red and 1 yellow pepper, cut into small chunks
3 courgettes, cut into small chunks
1 red onion, roughly chopped
2 garlic cloves, crushed
1 tsp fennel seeds
250g fresh tomatoes, chopped and 250g passata (or instead use 500g chopped tinned tomatoes) 
1 tsp red wine vinegar
Ground black pepper
For the béchamel sauce:
50g low fat spread, unsalted
50g plain flour
500ml semi -skimmed milk
¼ tsp nutmeg

 

Method:

  1. Preheat your oven to 180°C / Fan 160°C / Gas Mark 4
  2. Start with the ratatouille: heat 1 tsp. oil in a large pan over a medium heat and add the aubergines for 5 minutes, turning every now and then, until browned. Remove onto a piece of kitchen paper, then add the peppers to the pan for a few minutes, adding another 1 tsp oil if needed. Set the peppers aside, adding the courgettes and cook for a few minutes, again setting aside once browned.
  3. Add 1 tsp oil to the pan and lowering the heat, cook the onion until soft (around 10 minutes). Add the garlic and the fennel seeds for another minute. Return the vegetables to the pan with the fresh tomatoes, passata, red wine vinegar and black pepper. Bring to a simmer and cook, part-covered for 25 - 30 minutes until the sauce has slightly reduced.
  4. Make your béchamel sauce: melt the spread in a saucepan over a medium heat and whisk in the plain flour. Continue whisking and cook on the heat for 2 minutes.
  5. Gradually add the milk to the flour mixture, adding a little more each time it has been absorbed. Keep whisking until all the milk is added so that your sauce doesn’t have any lumps and simmer for 3 minutes. Remove from the heat.
  6. Start to put your lasagne together: blanch the lasagne sheets in boiling unsalted water for 1 minute, then drain.
  7. In an oven baking dish, spoon a quarter of the ratatouille onto the base, followed by a layer of pasta, cutting to shape, where necessary. Top with a quarter of the béchamel and repeat, finishing with a layer of béchamel sauce. Tear the mozzarella into pieces and scatter over the top of the dish.
  8. Bake in the hot oven for 35 minutes, until bubbling and golden.