Cheesy Eggplant Ratatouille Lasagne with Herb Bechamel

Vegetarian

60 min
635 calories

What could be better than a pan of bubbling lasagne straight to the table on a chilly evening? We have packed this with veggies in the ratatouille sauce as well as the layers of silky eggplant, tender handmade pasta from Vesuvio and topped it all off with a silky bechamel sauce and some gooey cheese. Is healthy decadence a thing?

Number of servings

Ingredients

200g Pack Fresh Lasagne Sheets
1 Eggplant
400g Pack Diced Tomatoes
3 Tbsp Red Wine Base YPI
1 Brown Onion
1 Red Capsicum
1 Zucchini
1 Cup Milk (pantry)
2 Tbsp Plain Flour
2 Tbsp Butter (pantry)
1 Small Bunch Fresh Mixed Herbs
125g Pack Fresh Mozzarella
3 Tbsp Parmesan (Finely Grated)

Ingredients

300g Pack Fresh Lasagne Sheets
2 Eggplant
2 x 400g Pack Diced Tomatoes
4 ¹⁄₂ Tbsp Red Wine Base YPI
1 Brown Onion
1 Red Capsicum
1 Zucchini
1 ¹⁄₂ Cups Milk (pantry)
3 Tbsp Plain Flour
3 Tbsp Butter (pantry)
1 Small Bunch Fresh Mixed Herbs
125g Pack Fresh Mozzarella
4 ¹⁄₂ Tbsp Parmesan (Finely Grated)

Ingredients

400g Pack Fresh Lasagne Sheets
2 Eggplant
2 x 400g Pack Diced Tomatoes
6 Tbsp Red Wine Base YPI
1 Brown Onion
2 Red Capsicum
2 Zucchini
2 Cups Milk (pantry)
4 Tbsp Plain Flour
4 Tbsp Butter (pantry)
1 Small Bunch Fresh Mixed Herbs
2 x 125g Pack Fresh Mozzarella
6 Tbsp Parmesan (Finely Grated)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Baking Dish
Pots
Frypan

1 Prepare Ingredients

Preheat oven to 200. Slice eggplant into 1cm slices. Finely dice onion. Dice capsicum and zucchini into 1cm pieces. Pick and finely chop herbs.

2 Cook Eggplant

Heat a pan over medium-high heat. Add a swirl of olive oil to cover the bottom of the pan. Fry the eggplant slices till golden on each side. Set aside and season lightly with salt.

Tip! If you prefer you can lay the eggplant on a tray, drizzle with oil, salt and pepper and bake for 15-20 minutes.

3 Make Ratatouille

In the same pan, fry the onion, capsicum and zucchini for 4-5 minutes until golden and beginning to soften. Add wine base and tomatoes and a cook for 10 minutes until veg is cooked and sauce has thickened slightly. Add half the herbs and season to taste with salt and pepper.

4 Make Bechamel

Heat a small pot over medium heat. Add the butter, once melted add the flour and cook for 1-2 minutes to toast lightly. Add the cold milk and cook for 3-4 minutes until sauce has boiled and thickened. Add remaining herbs.

5 Assemble Lasagne

In a baking dish: spoon ¹⁄₃ of the tomato sauce mix to the bottom followed by a layer of pasta, eggplant, and more tomato sauce. Break up the mozzarella and dot some of it over. Repeat layers finishing with the bechamel and the remaining cheese. Bake for 20-30 minutes until golden and bubbling.

6 You Plate It

Serve this golden, bubbly, veggie laden lasagne straight to the table and dig right in.

Step-by-step instructions