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Ratatouille Lasagnas

Prep Time: 10 minutes Cook Time: 25 minutes Portions: 4 servings
Servings: 4 servings
Author: Mélanie


  • 9-inch loaf pan


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


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.