Ramadan Recipe - Veg Ratatouille Lasagne

So very recently I was sent the Gousto Box. What is the Gousto Box? It is a subscription based service that helps you choose your favourite recipes and delivers the ingredients right to your door. How cool is that? You can choose whether you want meals for 2 or for 4. The ingredients are delivered fresh to your door and the vegetables are all organic and farm grown.

One of the recipe that I chose was the Veg Ratatouille Lasagne. Now, I have NEVER in my life had a vegetable lasagne ever. So i was pretty excited to try this. I hardly cook vegetable based things in my house because no one in my family is a fan except well, myself.

And I think this recipe has to be a hit during Ramadan, because even though you're hungry throughout the day, when you actually sit down to eat, you realise you're more than full and just want water to gulp down. This lasagne is no too heavy and not too light either, so its best for iftaar.

What you need:

1 aubergine,
1 tin of chopped tomatoes,
1 courgette,
1 red pepper,
10g basil (to garnish),
2 garlic cloves,
6 lasagne verdi sheets,
2 tsp rich tomato paste,
40g Irish Mature cheese,
40g Italian hard cheese.


Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Deseed the red peppers (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces. Cut the aubergine into bite-sized pieces. Cut the courgette into bite-sized pieces. Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat. Once hot, add the red pepperauberginecourgette and a large pinch of salt and cook for 8-10 min or until the vegetables are starting to brown slightly and caramelise. 

Meanwhile, melt 30g butter in a pot over a medium heat. Once melted, add 30g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms - this is your roux.
Whisk 350ml milk gradually into the roux and cook for 5 min until a smooth, thick sauce remains. Meanwhile, grate the cheddar cheese. Once the sauce has thickened, remove from the heat, season with salt and pepper and stir through the grated cheese - this is your cheese sauce.
Once the vegetables are caramelised, add thechopped garlictomato paste, 1 tsp sugarchopped tomatoes and 100ml water to the pan. Cook for 3-4 min or until thickened to a pasta sauce consistency - this is your vegetable sauce. Meanwhile, chop the basil stalks (save the leaves for later) and add them to the pan.

Layer some of the vegetable sauce over the bottom an oven-proof dish, then top with 3 lasagne verdi sheets. Repeat this process until you end up with a final layer of lasagne sheets. Finally top with the cheese sauce, ensuring all of the lasagne is covered. Grate the 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.

Allow the lasagne to cool slightly before serving. Meanwhile, chop (or tear) the basil leaves. Serve the cooled lasagne and garnish with the chopped basil. 
Bon Appetit!


  1. This looks fantastic! Even at my house, vegetables are not something we're very fond of and have to have meat in every meal. This sounds good, though I would still like to add some chicken on my plate! ������

  2. This looks so good and its making me so hungry! I think the Gousto box would be great during Ramzan.. Theres no way I'm cooking during roza haha!

  3. Looks good .I will like to give it a try bc of veggies.


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