Ratatouille Lasagne

30 minutes + 1 hour 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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