Ratatouille lasagne

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• courgettes↗2

  cut into 2cm cubes

• aubergines↗2

  cut into 2cm cubes

• red peppers↗2

  chopped

• garlic cloves↗2

  crushed

• basil leaves↗

  chopped

• dried oregano↗1 tsp tsp
• chopped tomatoes2
• vegetable stock↗250ml ml
• dried lasagne sheets↗300g g
• mozzarella↗1

  sliced

• grated parmesan30g g

  (or vegetarian alternative)

• salad and garlic bread

  to serve

• butter↗50g g
• plain flour↗50g
• milk↗500ml

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and fry the onion for 5 mins, until soft. Add the courgettes, aubergines and peppers. Season, then fry for 10 mins, stirring often, until lightly golden and softened. Add the garlic and fry for 1-2 mins, until fragrant. Stir in the herbs, tomatoes and stock and simmer, uncovered, for 20 mins, until lightly thickened.

2. 2

   Meanwhile, make the bechamel. Melt the butter in a medium pan, then stir in the flour and cook for a minute over a low heat. Add the milk a splash at a time, whisking constantly, until you have a thick, smooth white sauce. Season.

3. 3

   Heat the oven to 200C/fan 180C/gas 6. In a large baking dish, layer up a spoon of the ratatouille, a spoon of bechamel (keep a third for the top), and a layer of lasagne sheets. Repeat the layers until the ratatouille is used up. Spoon over the reserved bechamel, then top with the mozzarella and parmesan. Bake for 40-50 mins until golden and bubbling, and a cutlery knife slides easily into the middle. Leave to stand for 10 mins, then serve with salad and garlic bread.