Three-cheese ratatouille lasagne

Three-cheese ratatouille lasagne
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 25-30 minutes to cook

Pesto, ratatouille and a glorious combination of melting cheeses come together in this easy vegetarian lasagne recipe.

Want more vegetarian lasagne ideas? Take a look at our roasted vegetable and lentil recipe for a pull-out-the-stops bake.


  • 400g pack ready-to-roast Mediterranean vegetables, cut into smaller pieces
  • 400g can cherry tomatoes
  • 4 fresh egg lasagne sheets
  • 60g ricotta
  • 50g green pesto
  • 125g ball mozzarella, drained, torn into pieces
  • 30g grated vegetarian Parmesan


  1. Preheat the oven to 190°c/fan170°c/gas 5. Heat 1 tbsp oil in a frying pan and fry the vegetables over a high heat for 4-5 minutes, to soften slightly.
  2. Drain and discard half the juice from the tomatoes, then stir the contents of the tin into the vegetables and cook for 1 minute.
  3. Spread half the mixture into a small, deep, square or rectangular ovenproof dish. Top with 2 lasagne sheets, then spread with half the ricotta.
  4. Dot over half the pesto, top with the rest of the veg and another 2 lasagne sheets. Spread with the remaining ricotta, scatter over the mozzarella and dot with the rest of the pesto and parmesan.
  5. Bake for 20-25 minutes until golden and bubbling. Serve with a winter leaf salad, if you like.

delicious. tips

  1. Double the recipe and freeze one of the lasagnes for up to three months.


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Read what others say...

  1. I love this recipe because it’s so easy to make and is the favourite dish of my partner who is vegetarian. He enjoys it with garlic bread and I might have a piece of chicken or fish with my portion. It’s great with a glass of Soave and fresh fruit salad for dessert. Thank you for putting this on the website!

  2. I love this recipe because it is a quick satisfying and comfort giving meal that I can serve my vegetarian best friend and, with the use of gluten free pasta, my coeliac boyfriend- everyone is happy!

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