Bean And Ratatouille Lasagne

Recipe By:
Sherry
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

Mixed bean and ratatouille, baked to make Lasagne.
 

Ingredients

  • 2 quantities of cheese sauce
  • 8 sheets of no-need-to-precook lasagne
  • 425 g/15 ounces/1 large can of ratatouille
  • 425 g/15 ounces/1 large can of cannellini beans, drained
  • 5 ml/1 teaspoon dried oregano
  • Freshly ground black pepper
  • 25 g/1 ounce/1/4 cup parmesan cheese, grated
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Directions

  1. 1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. 2. Spoon a little of the sauce in the base of a shallow, rectangular, 1.5 litre/2 1/2 pint /6 cup ovenproof dish.
  3. 3. Top with two lasagne sheets.
  4. 4. Mix the ratatouille with the beans, oregano and a good grinding of pepper.
  5. 5. Spread a layer of one-third of this mixture over the lasagne. Repeat the layers, finishing with a layer of lasagne.
  6. 6. Spoon the cheese sauce over and sprinkle with the Parmesan. Bake in the oven for about 35 minutes until the top is golden and the lasagne feels tender when a knife is inserted down through the centre.