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5-ingredient roasted ratatouille lasagne recipe

5-ingredient roasted ratatouille lasagne recipe

413 ratings

This fuss-free vegetarian lasagne can feed the whole family with just a handful of ingredients. Save time with prepared Mediterranean vegetables, and layer up with classic tomato and basil sauce, hearty lentils and oozy mozzarella. See method

  • Serves 6
  • 5 mins to prepare and 55 mins to cook
  • 353 calories / serving
  • Healthy
  • Vegetarian


  • 2 x 475g packs Mediterranean roasting vegetables
  • 2 tbsp olive oil, plus extra for greasing and drizzling
  • 1 x pack 6 lasagne sheets
  • 500g jar tomato and basil sauce
  • 1 x 390g tin green lentils in water, drained
  • 75g grated mozzarella

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    4g 20%
  • Sugars

    13g 15%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 43.7g Protein 13.2g Fibre 3.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the vegetables with 1 tbsp olive oil per pack; then roast for 25 mins.
  2. Reduce the oven to gas 6, 200°C, 180°C fan, and lightly oil a baking dish (23cm x 32cm). Lay 2 fresh lasagne sheets on the bottom. Top with ⅓ of the tomato sauce, ½ of the roasted veg and ½ of the lentils. Sprinkle with 25g mozzarella.
  3. Repeat the layers, then top with the remaining lasagne sheets, sauce and cheese. Cover with foil, bake for 20 mins. Remove the foil and bake for a further 10-15 mins until the pasta is soft and sauce is bubbling. Drizzle with a little olive oil to serve.

See more Pasta recipes

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