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!
Ingredients
- 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
- 2 fresh lasagna sheets
- 1/2 a cup of goat cheese
- 1/2 cup of mozzarella
Instructions
- 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.
- - 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.
