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Ratatouille Lasagne

Get a delicious dinner on the table with this fresh ratatouille lasagne. It’s a hearty winner the whole whānau will love.
Recipe 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.
Photo of Ratatouille Lasagne

Ingredients

  • 2 tablespoons oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoons paprika
  • 1 cup pumpkin, peeled and cubed
  • 1 courgette, sliced
  • 80 grams mushrooms, sliced
  • 400 grams homebrand diced tomatoes
  • 1 teaspoons balsamic vinegar
  • 1/4 cup fresh basil, chopped roughly
  • 2 teaspoons brown sugar
  • 40 grams spinach green, shredded
  • 80 grams cottage cheese
  • 250 grams dried lasagne sheets
  • 1 cup plain yoghurt
  • 1 pinch salt
  • 1 pinch pepper
  • 60 grams salad greens
  • 2 eggs
  • 1 cup grated cheese
  • 2 tablespoons oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoons paprika
  • 1 cup pumpkin, peeled and cubed
  • 1 courgette, sliced
  • 80 grams mushrooms, sliced
  • 400 grams homebrand diced tomatoes
  • 1 teaspoons balsamic vinegar
  • 1/4 cup fresh basil, chopped roughly
  • 2 teaspoons brown sugar
  • 40 grams spinach green, shredded
  • 80 grams cottage cheese
  • 250 grams dried lasagne sheets
  • 1 cup plain yoghurt
  • 1 pinch salt
  • 1 pinch pepper
  • 60 grams salad greens
  • 2 eggs
  • 1 cup grated cheese

Method

  1. Step 1 of 5
    Preheat oven to 180ºC.
  2. Step 2 of 5
    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. Step 3 of 5
    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. Step 4 of 5
    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. Step 5 of 5
    Place into the oven for 40 minutes until golden. Serve with green salad.

Method

  1. Step 1 of 5
    Preheat oven to 180ºC.
  2. Step 2 of 5
    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. Step 3 of 5
    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. Step 4 of 5
    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. Step 5 of 5
    Place into the oven for 40 minutes until golden. Serve with green salad.

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