G - Mediterranean Vegetable Lasagne

This easy ratatouille lasagne is the perfect excuse to veg out! You'll whip up a sauce packed with basil, aubergine and courgette. Layer with pasta and cheesy béchamel, bake 'til golden and serve. Lasagn-yum!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

https://www.gousto.co.uk/cookbook/vegetarian-recipes/mediterranean-vegetable-lasagne

Step 2

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Step 3

Grate the cheddar, and set aside for later.

Step 4

Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces.

Step 5

Cut the aubergine and courgette into bite-sized pieces.

Step 6

Peel and finely chop (or grate) the garlic.

Step 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

Step 8

Once hot, add the chopped red 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.

Step 9

Boil half a kettle.

Step 10

While the vegetables are cooking, melt 60g butter in a pot over a medium heat.

Step 11

Once melted, add 60g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux.

Step 12

Whisk 700ml milk gradually into the roux and cook for 5 min until a smooth, thick sauce remains.

Step 13

Once the sauce has thickened, remove from the heat, season with salt and pepper and stir through the grated cheddar – this is your béchamel cheese sauce.

Step 14

Once the vegetables have caramelised, add the chopped garlic, tomato paste, 1 tsp sugar, chopped tomatoes and 100ml boiled water to the pan.

Step 15

Cook for 3-4 min or until thickened to a pasta sauce consistency – this is your vegetable sauce.

Step 16

Chop the basil stalks (save the leaves for later!) and add them to the pan.

Step 17

Layer some of the vegetable sauce over the bottom of an oven-proof dish, then top with 3 lasagne sheets.

Step 18

Repeat this process until you end up with a final layer of lasagne sheets.

Step 19

Tip: You may need to layer differently depending on the size of your dish!

Step 20

Finally top with the cheese sauce, making sure all of the lasagne is covered.

Step 21

Grate the Italian hard cheese.

Step 22

Sprinkle the 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 vegetable lasagne.

Step 23

Allow the lasagne to cool slightly before serving.

Step 24

Chop (or tear!) the basil leaves.

Step 25

Serve the Mediterranean vegetable lasagne and garnish with the chopped basil.

Step 26

Enjoy!