Ratatouille Lasagne

Ratatouille Lasagne

  • Preparation time

    30 mins
  • Cook time

    1 hr
  • Serves 4

Ingredients

  • Oil - 2 Tbsp
  • Onion, diced - 1
  • Cloves garlic, crushed - 2
  • Ground cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Pumpkin, peeled and cubed - 1 cup
  • Courgette, sliced - 1
  • Mushrooms, sliced - 80 g
  • Homebrand diced tomatoes - 400 g
  • Balsamic vinegar - 1 tsp
  • Brown sugar - 2 tsp
  • Fresh basil, chopped roughly - 1/4 cup
  • Spinach greens, shredded - 40 g
  • Cottage cheese - 80 g
  • Grated cheese - 1 cup
  • Plain yoghurt - 1 cup
  • Eggs - 2
  • Dried lasagne sheets - 250 g
  • Salt to season
  • Pepper to season
  • Salad greens - 60 g

Method

  1. Preheat oven to 180ºC.

  2. In a large pot heat oil to a medium heat. Add onion and garlic and cook for 3 or 4 minutes until soft. Add cumin, paprika, pumpkin, courgette, mushrooms and tomatoes, balsamic vinegar and sugar. Stir to combine the flavours. Bring to a simmer for 15 minutes until the mixture is thickened. Stir through basil. Season with salt and pepper.

  3. In a bowl combine spinach, cottage cheese and half the grated cheese. In another small bowl whisk together the yoghurt and eggs. Season with salt and pepper.

  4. In a 20x20cm ovenproof baking dish place a little of the tomato and vegetable sauce, followed by a layer of lasagne, spinach mixture, tomato and continue finishing with a layer of lasagne. Pour yoghurt and egg mix over the top and sprinkle with the remaining cheese.

  5. Place into the oven for 40 minutes until golden. Serve with green salad.

Tip: Once lasagne is removed from oven allow it to rest for 10 -15 minutes. This will make cutting and serving easier, and it will hold its shape.