Easy vegetarian lasagne

    45 min

    A vegetarian lasagne is easy when you start with a tinned ratatouille! Use pre-cooked lasagne sheets or boil them according to the package directions. Then you are ready to assemble.

    19 people made this

    Serves: 4 

    • For the béchamel
    • 40g butter
    • 1 1/2 tablespoons flour
    • 400ml milk
    • salt and ground black pepper
    • For the lasagne
    • 2 tablespoons olive oil
    • 190g passata
    • 375g lasagne sheets
    • 375g prepared ratatouille
    • 1 tablespoon herbes de Provence
    • 80g grated Gruyère cheese

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Prepare the bechamel

    3. Melt the butter over low heat in a saucepan. Remove from heat and whisk in the flour until smooth. Return to the heat and pour the milk in slowly, whisking constantly to make a smooth sauce. Season with salt and pepper.
    4. Assemble the lasagne

    5. Pour the olive oil into the bottom of an ovenproof baking dish. Layer in 3 tablespoons passata and 2 tablespoons béchamel sauce.
    6. Add a layer of lasagne sheets without overlapping. Spread with a thin layer of ratatouille, 2 tablespoons passata, 2 tablespoons of the béchamel and a pinch of herbes de Provence.
    7. Continue layering the ingredients, ending with a layer of lasagne sheets. Spread with the remaining 2 tablespoons béchamel and finish by sprinkling with the grated gruyère cheese.
    8. Bake in the preheated oven until bubbly and heated through, about 35 minutes. Cover with aluminium foil if the lasagne is becoming too dry.

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    Reviews in English (1)


    Loved this recipe was quick and easy, all the family loved the Lasagne. I used a tin of ratatouille for quickness. Will add this to our weekly meals.  -  26 Apr 2017