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5-ingredient roasted ratatouille lasagne recipe

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This fuss-free vegetarian lasagne can feed the whole family with just a handful of ingredients. Save time with prepared Mediterranean vegetables, and layer up with classic tomato and basil sauce, hearty lentils and oozy mozzarella. See method

Serves 6
5 mins to prepare and 55 mins to cook
353 calories / serving
Healthy
Vegetarian

Ingredients

2 x 475g packs Mediterranean roasting vegetables
2 tbsp olive oil, plus extra for greasing and drizzling
1 x pack 6 lasagne sheets
500g jar tomato and basil sauce
1 x 390g tin green lentils in water, drained
75g grated mozzarella

Each serving contains

Energy
1485kj
353kcal 18%
Fat
13g 19%
Saturates
4g 20%
Sugars
13g 15%
Salt
1.2g 21%

of the reference intake
Carbohydrate 43.7g Protein 13.2g Fibre 3.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Toss the vegetables with 1 tbsp olive oil per pack; then roast for 25 mins.
Reduce the oven to gas 6, 200°C, 180°C fan, and lightly oil a baking dish (23cm x 32cm). Lay 2 fresh lasagne sheets on the bottom. Top with ⅓ of the tomato sauce, ½ of the roasted veg and ½ of the lentils. Sprinkle with 25g mozzarella.
Repeat the layers, then top with the remaining lasagne sheets, sauce and cheese. Cover with foil, bake for 20 mins. Remove the foil and bake for a further 10-15 mins until the pasta is soft and sauce is bubbling. Drizzle with a little olive oil to serve.

See more Pasta recipes