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 rythm, 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!

Print Recipe

Ratatouille Lasagnas

Prep Time: 10 minutesCook Time: 25 minutesPortions: 4 servings

Servings: 4 servings

Author: Mélanie

Equipment

• 9-inch loaf pan

Ingredients

For the ratatouille:

• 5 gloves of garlic minced
• 1/2 purple onion chopped
• 1/3 green pepper julienned
• 1/3 red pepper julienned
• 1/3 green pepper julienned
• 2 large tomatoes grape diced
• 1 large eggplant peeled and diced
• 2 zucchinis diced
• 1 tbsp olive oil
• Salt to taste
• 1 and 1/2 tsp Herbes de Provences

For the lasagnas:

• 2 fresh lasagna sheets
• 1/2 cup goat cheese
• 1/2 cup 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

www.bonappeteat.ca