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    Home » 30-minute meals » 10 minutes week day dinner: Ratatouille Lasagnas

    10 minutes week day dinner: Ratatouille Lasagnas

    Published: May 21, 2014 · Modified: May 1, 2022 by Mélanie · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    Yes, assemble in 10 minutes and put in the oven, come back to 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 the baby season!  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 rhythm, 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 on 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 ideas!  Super nice girls, and most Canadians!  Woop Woop!

    Ratatouille
    Print Recipe
    5 from 2 votes

    Ratatouille Lasagnas

    Use up your leftovers from ratatouille and make these delicious vegetarian lasagnas
    Prep Time15 mins
    Cook Time25 mins
    Course: Main Course
    Cuisine: Mediterranean
    Servings: 4 servings
    Calories: 283kcal
    Author: Mélanie

    Equipment

    • 9-inch loaf pan

    Ingredients

    For the ratatouille:

    • 5 gloves of garlic minced
    • ½ purple onion chopped
    • ⅓ green pepper julienned
    • ⅓ red pepper julienned
    • ⅓ green pepper julienned
    • 2 large tomatoes grape diced
    • 1 large eggplant peeled and diced
    • 2 zucchinis diced
    • 1 tablespoon olive oil
    • Salt to taste
    • 1 and ½ teaspoon Herbes de Provences

    For the lasagnas:

    • 2 fresh lasagna sheets
    • ½ cup goat cheese
    • ½ 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

    Nutrition

    Calories: 283kcal | Carbohydrates: 28g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 213mg | Potassium: 813mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1531IU | Vitamin C: 60mg | Calcium: 165mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Herva says

      March 28, 2022 at 9:58 am

      5 stars
      What a smart way to use the leftovers! I will remember next time I do some ratatouille!

      Reply

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    Bonjour! I’m Mélanie! I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!
    I’m French, and you will quickly notice it!

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