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.

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.

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 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:

In a large pot, low heat, pour the olive oil. Add the garlic and onion. Then, the 3 different peppers. Toss well.
Then, add the tomatoes, the eggplant and the zucchinis. Stir gently with a wooden spoon.
Let it simmer at low heat for 20 minutes, half covered with a lid or until the vegetables are cooked but not mushy.
Add salt and the Herbes de Provence.

With about half of the leftover:

- Place in a large pot or bowl and puree with a hand mixer until smooth.
- 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.
- 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/