Would it even be a pasta week without a delicious lasagna dish? We think NOT!
This ratatouille lasagna is packed with vegetables and a healthy cheese sauce that is just SO tasty! You guys have to try this recipe – it’s perfect when having people over but also on a cosy night in.
For the sauce
3 peppers (green, red, yellow)
200ml tomato sauce
200g ricotta cheese
Handful of fresh basil leaves
For the pasta
Wholewheat Lasagna sheets
Pre-heat your oven to 190°.
Put your lasagna sheets in boiling water for 5 mins one by one to avoid them getting stuck to one another.
Cut your vegetables into cubes and transfer them into a frying pan. There is no need to cook them in oil as they are full of water and will cook in their own juices.
Once they start melting add the tomato sauce, cover and let cook on medium heat for 15 mins.
In the meantime mix all the ingredients for the cheese sauce and add salt and pepper.
On a lasagna tray, start by a layer of lasagna sheets, followed by a layer of cooked vegetables, followed by a layer of lasagna sheet and a layer of the ricotta mixture. Build it up until the top where you will finish with a layer of ricotta mixture and shredded mozzarella.
Put in the oven for 35-40 mins.
An ABSOLUTE TREAT 😉.
Until the next recipe,