Mediterranean-Style Vegetable Lasagne
This easy ratatouille lasagne is the perfect excuse to veg out! You'll whip up a sauce packed with basil, aubergine and tomatoes. Layer with pasta and cheesy béchamel, bake 'til golden and serve. Lasagn-yum!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Trim the green stalk[s] off your aubergine[s] and cut into bite-sized pieces
Top, tail and chop your courgette[s] and cut into bite-sized pieces, then peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the chopped pepper, aubergine and courgette with a large pinch of salt and cook for 8-10 min or until the vegetables are starting to brown slightly and caramelise
Boil half a kettle
While the vegetables are cooking, melt 30g [45g] [60g] butter in a pot over a medium heat
Once melted, add 30g [45g] [60g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Whisk 300ml [450ml] [600ml] milk gradually into the roux and cook for 5 min until a smooth, thick sauce remains
Grate your Italian hard cheese
Once the sauce has thickened, remove from the heat, season with salt and pepper and stir through half the grated Italian hard cheese (save the rest for later!) – this is your cheese sauce
Once the vegetables have caramelised, add the chopped garlic, tomato paste, 1 tsp [1 1/2tsp] [2 tsp] sugar, chopped tomatoes and 100ml [150ml] [200ml] boiled water to the pan
Cook for 3-4 min or until thickened to a pasta sauce consistency – this is your vegetable sauce
Chop your basil stalks (save the leaves for garnish!) and add them to the pan
Layer some of the vegetable sauce over the bottom of an oven-proof dish, then top with half of your lasagne sheets
Repeat this process until you end up with a final layer of lasagne sheets
Tip: You may need to layer differently depending on the size of your dish!
Finally top with the cheese sauce, making sure all of the lasagne is covered
Sprinkle the remaining grated Italian hard cheese directly over the cheese sauce and put the dish in the oven for 30-35 min or until the lasagne is cooked – this is your Mediterranean-style vegetable lasagne
Allow the Mediterranean-style vegetable lasagne to cool slightly before serving (this helps the flavours to develop and makes it easier to serve!)
Tear the basil leaves
Serve the Mediterranean-style vegetable lasagne and garnish with the torn basil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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