Ratatouille Lasagne

Ratatouille Lasagne

Having a bit of a blue Monday? Get dinner sorted with this delicious ratatouille lasagne recipe.

Cooking time: 50 min

Prep time: 10 minutes

Serves: 4


  • 1 Finely Chopped Onion
  • 3 Chopped Garlic Cloves
  • 15 ml Oil
  • 1 Red Bell Pepper
  • 1 Aubergine
  • 5 Baby Marrows
  • 125 g Mushrooms (all chopped into even sized dice)
  • 1 Tin of Chopped Tomato
  • 20 ml Robertsons Italian Herbs
  • 10 ml Robertsons Barbecue Spice
  • 5 ml Salt
  • 5 ml Robertsons Coarse Black Pepper
  • 6 Lasagne Sheets
  • 125 ml Grated Parmesan Cheese
  • For the White Sauce:
  • 5 ml Butter
  • 125 ml Flour
  • 750 ml Milk
  • 5 ml Robertsons Nutmeg
  • 5 ml Salt
  • 5 ml Robertsons Coarsely Ground Black Pepper



  1. Heat the oil in a pan and fry the onion and garlic until soft
  2. Add all the cubed vegetables and fry for 7 minutes
  3. Add the tinned tomato and herbs and spices and simmer for 5 minutes
  4. For the white sauce, melt the butter and stir in the flour until mixed
  5. Add a little milk at a time, whisking so that there are no lumps
  6. Add the spices and stir until thick
  7. To assemble.
  8. Place 1/3 of the white sauce in the bottom of a 2lt rectangular oven dish
  9. Place half of the ratatouille mix over the sauce
  10. Lay down the 3 sheets of lasagne on top of the ratatouille, ensuring that they do not overlap.
  11. Repeat with another 1/3 of the original white sauce, topping with the remaining vegetables and 3 lasagne sheets
  12. Top with the remaining white sauce and sprinkle with the grated parmesan
  13. Bake at 160 degrees Celsius for 40 minutes or until golden


is a national brand of premium free magazines available in centres across the country.

Click here

to see other Get It magazines in the network.