Main Dishes/ Vegetarian & Vegan

10 minutes week day dinner: Ratatouille Lasagnas

Yes, assemble in 10 minutes and put in the oven, come back in the kitchen to eat!  Yes, and yes!  Make something yummy and different with your leftovers!

I don’t know if you noticed but it seems like it is baby seasons!  In our family, 2 precious little boys and 4 new parents are discovering a new life.  Can anybody out relate?  Or do you have some relatives who can?
A baby, different rythme, busy days, short nights, and food.  Yes, food, anything comestible that will be given the status of lunch or dinner.

Been there.  Twice.  And trust me, a healthy dinner, quick leftover put together between 2 diapers will come like caviar in a plate!  Do the ratatouille one day, fix a leftover another.

Ratatouille lasagnas

A little organization and anything can be done.   No baby?! No worries, this is perfect too for anybody, working, stay-at-home, dad, mom, alone!  This is too tasty to miss.

The goat cheese is giving such a nice little kick to the ratatouille puree.

Ratatouille Lasagna

Are you not finding my ratatouille recipe on my blog?  I know, I actually shared it on Everybody loves pretty’s blog!  Visit their blog, they share a lot of healthy idea!  Super nice girls, and most of Canadians!  Woop woop!

Ratatouille

Ratatouille Lasagnas

Prep Time: 10 minutes

Cook Time: 25 minutes

Portions: 4 servings

Ingredients

    For the ratatouille:
  • 5 gloves of garlic, minced
  • Half of a big purple onion, chopped
  • 1/3 of a green pepper, julienned
  • 1/3 of a red pepper, julienned
  • 1/3 of a green pepper, julienned
  • 2 large tomatoes grape, diced
  • 1 large eggplant, peeled and diced
  • 2 zucchinis, diced
  • One tablespoon of olive oil
  • Salt to taste
  • One teaspoon and a half of Herbes de Provences
  • For the lasagnas:
  • 2 fresh lasagna sheets
  • 1/2 a cup of goat cheese
  • 1/2 cup of mozzarella

Instructions

    For the ratatouille:
  1. In a large pot, low heat, pour the olive oil. Add the garlic and onion. Then, the 3 different peppers. Toss well.
  2. Then, add the tomatoes, the eggplant and the zucchinis. Stir gently with a wooden spoon.
  3. Let it simmer at low heat for 20 minutes, half covered with a lid or until the vegetables are cooked but not mushy.
  4. Add salt and the Herbes de Provence.
  5. With about half of the leftover:
  6. - Place in a large pot or bowl and puree with a hand mixer until smooth.
  7. - In a pan loaf, cut the lasagna sheet to fit the pan. Spread with your lasagna puree. Spread half a cup of goat cheese. Cover with a lasagna sheet, spread the puree, the other half of goat cheese. Another lasagna sheet, the rest of the puree and all the mozzarella on top.
  8. - Bake in the oven at 375C for 25-30 minutes.

Notes

I made it in a 9-inch loaf pan. So practical.

https://www.bonappeteat.ca/10-minutes-week-day-dinner-ratatouille-lasagnas/

 

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