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Mediterranean Vegetable Lasagne

Mediterranean Vegetable Lasagne

Rating
4.5rating out of 5

(3076 reviews from our customers)

Prep Time

50 min

Cuisine

Italian

Veg out while this ratatouille lasagne's in the oven! You'll fill the sauce with Mediterranean flavours like basil, aubergine and courgette, top with cheesy béchamel sauce and bake 'til golden. Yum!

Prep Time

50 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Wholewheat-lasagne-sheets
6 lasagne sheets †
Aubergine
1 aubergine
Red-pepper
1 red pepper
garlic-clove
2 garlic cloves
basil 3.18
10g basil
Courgette
1 courgette
Cheddar-cheese
40g cheddar cheese †
Tomato-paste
1 tomato paste sachet (16g)
Parmesan-cheese
35g Italian hard cheese †
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 6 lasagne sheets<span class="strong">†</span>
  • 1 aubergine
  • 1 red pepper
  • 1 garlic clove
  • 10g basil
  • 1 courgette
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 35g Italian hard cheese<span class="strong">†</span>
  • 1 can of finely chopped tomatoes (400g)
Typical Values per 100g per serving
Energy 322 kJ
76 kcal
1866 kJ
440 kcal
Fat
of which saturates
2.4 g
1.4 g
13.7 g
8.1 g
Carbohydrate
of which sugars
9.7 g
2.8 g
56.4 g
16.2 g
Fibre 1.4 g 8.3 g
Protein 4.1 g 24 g
Salt 0.15 g 0.89 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
6 lasagne sheets
durum wheat (gluten), may contain egg
1 aubergine
aubergine
1 red pepper
red pepper
1 garlic clove
garlic
10g basil
basil (100%)
1 courgette
courgette
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 tomato paste sachet (16g)
tomatoes
35g Italian hard cheese
milk, starter culture, salt, microbial rennet, calcium chloride
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Four Veg Ratatouille Lasagne

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Cut the aubergine[s] and courgette[s] into bite-sized pieces

Peel and finely chop (or grate) the garlic

2 Four Veg Ratatouille Lasagne

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the red pepper, aubergine and courgette with a large pinch of salt and cook for 8-10 min or until the vegetables are starting to brown slightly and caramelise

Boil a kettle

3 Four Veg Ratatouille Lasagne

While the vegetables are cooking, melt 30g [60g] butter in a pot over a medium heat

Once melted, add 30g [60g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

4 Four Veg Ratatouille Lasagne

Whisk 350ml [700ml] milk gradually into the roux and cook for 5 min until a smooth, thick sauce remains

Grate the cheddar

Once the sauce has thickened, remove from the heat, season with salt and pepper and stir through the grated cheddar – this is your cheese sauce

5 Four Veg Ratatouille Lasagne

Once the vegetables have caramelised, add the chopped garlic, tomato paste, 1 tsp [2 tsp] sugar, chopped tomatoes and 100ml [200ml] boiled water to the pan

Cook for 3-4 min or until thickened to a pasta sauce consistency – this is your vegetable sauce

Chop the basil stalks (save the leaves for later!) and add them to the pan

6 Four Veg Ratatouille Lasagne

Layer some of the vegetable sauce over the bottom of an oven-proof dish, then top with 3 lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets

Tip: You may need to layer differently depending on the size of your dish!

7 Four Veg Ratatouille Lasagne

Finally top with the cheese sauce, making sure all of the lasagne is covered

Grate the Italian hard cheese

Sprinkle the grated Italian hard cheese directly over the cheese sauce and put the dish in the oven for 30-35 min or until the lasagne is cooked - this is your Mediterranean vegetable lasagne

8

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Allow the lasagne to cool slightly before serving

Chop (or tear!) the basil leaves

Serve the Mediterranean vegetable lasagne and garnish with the chopped basil

Enjoy!

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