About this recipe: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.
For the béchamel
1 1/2 tablespoons flour
salt and ground black pepper
For the lasagne
2 tablespoons olive oil
375g lasagne sheets
375g prepared ratatouille
1 tablespoon herbes de Provence
80g grated Gruyère cheese
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Prepare the bechamel
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.
Assemble the lasagne
Pour the olive oil into the bottom of an ovenproof baking dish. Layer in 3 tablespoons passata and 2 tablespoons béchamel sauce.
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.
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.
Bake in the preheated oven until bubbly and heated through, about 35 minutes. Cover with aluminium foil if the lasagne is becoming too dry.