Ratatouille Lasagne

clock 30 minutes + 1 hour bowl Serves 4


  • 2 Tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 1 cup pumpkin, peeled and cubed
  • 1 courgette, sliced
  • 80g mushrooms, sliced
  • 400g Homebrand diced tomatoes
  • 1 tsp balsamic vinegar
  • 2 tsp brown sugar
  • ¼ cup fresh basil, chopped roughly
  • 40g spinach greens, shredded
  • 80g cottage cheese
  • 1 cup grated cheese
  • 1 cup plain yoghurt
  • 2 eggs
  • 250g dried lasagne sheets
  • Salt and pepper to season
  • 60g salad greens
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  • Preheat oven to 180ºC.

  • In a large pot heat oil to a medium heat. Add onion and garlic and cook for 3 or 4 minutes until soft. Add cumin, paprika, pumpkin, courgette, mushrooms and tomatoes, balsamic vinegar and sugar. Stir to combine the flavours. Bring to a simmer for 15 minutes until the mixture is thickened. Stir through basil. Season with salt and pepper.

  • In a bowl combine spinach, cottage cheese and half the grated cheese. In another small bowl whisk together the yoghurt and eggs. Season with salt and pepper.

  • In a 20x20cm ovenproof baking dish place a little of the tomato and vegetable sauce, followed by a layer of lasagne, spinach mixture, tomato and continue finishing with a layer of lasagne. Pour yoghurt and egg mix over the top and sprinkle with the remaining cheese.

  • Place into the oven for 40 minutes until golden. Serve with green salad.

  • Smart Tip: Once lasagne is removed from oven allow it to rest for 10 -15 minutes. This will make cutting and serving easier, and it will hold its shape.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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