Name: Ratatouille Lasagne
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 tsp rosemary; 1 tbsp olive oil; 2 tbsp chilli oil; 0.5 tsp salt; 0.5 tsp pepper; 2 null onions; 2 null red bell peppers; 4 cloves garlic (minced); 2 null courgettes (finely chopped); 1 null aubergine (finely chopped); 0.5 tsp oregano; 0.5 tsp thyme; 360 g passata; 3 tbsp tomato puree; 360 g vegan cream cheese; 120 g plant cheese; 1 handful fresh basil (shredded); 1 handful fresh parsley (shredded); 3 null courgettes (sliced); 3 null aubergine (small, sliced); 6 null tomatoes (sliced); 1 tsp salt; 1 tsp pepper; 8 null lasagne sheets (pre-soaked)

Instructions

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1

First, make the base sauce. Heat the olive oil (1 tbsp) in a large skillet, add the onions (2) and bell peppers (2 red) and fry them, stirring constantly.
2

When the onions have begun to soften, add the garlic (4 cloves), salt (0.5 tsp) and pepper (0.5 tsp) and stir them into the onions.
3

When the aroma of the garlic has been released, add the courgettes (2), aubergine (1), oregano (0.5 tsp), rosemary (0.5 tsp) and tomato puree (3 tbsp) and thyme (0.5 tsp) to the pan and fold them into the rest of the ingredients.
4

Stir the contents of the pan slowly and constantly until the courgettes and aubergines have reduced in size by ⅓. Add the passata (360 g) to the pan and stir it into the rest of the ingredients.
5

Turn the heat right down, put the lid on and let the sauce simmer for minutes (30).
6

Then, mix together the cheese sauce. Put the vegan cream cheese (360 g), plant cheese (120 g), [small handful fresh basil] and [small handful fresh parsley] into a bowl and mix them together.
7

Next, assemble the first layer of lasagne. Spread half the tomato sauce across the bottom of a large lasagne dish. Lay down a layer of sheets (8 lasagne) (pre-soaked) on top of the tomato sauce. Add a layer of the “cheese” sauce on top of the lasagne sheets. Place one slice of tomatoes (6) on top of the “cheese” sauce, right up against the edge of the lasagne dish. Lay a slice of aubergine (3) on top of the tomato (making sure you only cover half the tomato with the aubergine). Lay a slice of courgettes (3) on top of the aubergine (making sure you only cover half the aubergine with the courgette). Repeat this process until you’ve formed a ring of vegetables around the edge of the lasagne dish.
8

Continue building the rings and layers. Now build a second ring inside the first. Now build a third ring inside the second so the “cheese” sauce is well covered. Pour on the rest of the tomato sauce and spread it over the vegetable slices. Add a layer of sheets (8 lasagne). Add another layer of “cheese” sauce. Repeat these stages until you have built a lasagne in the dish.
9

Bake and serve! Drizzle over chilli oil (2 tbsp) and sprinkle over salt (1 tsp) and pepper (1 tsp). Put the lasagna in the oven and bake at 200°C for minutes (30). Take the lasagna out of the oven and serve immediately with crusty bread and salad.