10 minutes week day dinner: Ratatouille Lasagnas

May 21, 2014

Yes, assemble in 10 minutes and put in the oven, come back in the kitchen to eat!  Yes, and yes!  Make something yummy and different with your leftovers!

I don’t know if you noticed but it seems like it is baby seasons!  In our family, 2 precious little boys and 4 new parents are discovering a new life.  Can anybody out relate?  Or do you have some relatives who can?
A baby, different rythme, busy days, short nights, and food.  Yes, food, anything comestible that will be given the status of lunch or dinner.

Been there.  Twice.  And trust me, a healthy dinner, quick leftover put together between 2 diapers will come like caviar in a plate!  Do the ratatouille one day, fix a leftover another.

Ratatouille lasagnas

A little organization and anything can be done.   No baby?! No worries, this is perfect too for anybody, working, stay-at-home, dad, mom, alone!  This is too tasty to miss.

The goat cheese is giving such a nice little kick to the ratatouille puree.

Ratatouille Lasagna

Are you not finding my ratatouille recipe on my blog?  I know, I actually shared it on Everybody loves pretty’s blog!  Visit their blog, they share a lot of healthy idea!  Super nice girls, and most of Canadians!  Woop woop!


Ratatouille Lasagnas

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings


    For the ratatouille:
  • 5 gloves of garlic, minced
  • Half of a big purple onion, chopped
  • 1/3 of a green pepper, julienned
  • 1/3 of a red pepper, julienned
  • 1/3 of a green pepper, julienned
  • 2 large tomatoes grape, diced
  • 1 large eggplant, peeled and diced
  • 2 zucchinis, diced
  • One tablespoon of olive oil
  • Salt to taste
  • One teaspoon and a half of Herbes de Provences
  • For the lasagnas:
  • 2 fresh lasagna sheets
  • 1/2 a cup of goat cheese
  • 1/2 cup of mozzarella


    For the ratatouille:
  1. In a large pot, low heat, pour the olive oil. Add the garlic and onion. Then, the 3 different peppers. Toss well.
  2. Then, add the tomatoes, the eggplant and the zucchinis. Stir gently with a wooden spoon.
  3. Let it simmer at low heat for 20 minutes, half covered with a lid or until the vegetables are cooked but not mushy.
  4. Add salt and the Herbes de Provence.
  5. With about half of the leftover:
  6. - Place in a large pot or bowl and puree with a hand mixer until smooth.
  7. - In a pan loaf, cut the lasagna sheet to fit the pan. Spread with your lasagna puree. Spread half a cup of goat cheese. Cover with a lasagna sheet, spread the puree, the other half of goat cheese. Another lasagna sheet, the rest of the puree and all the mozzarella on top.
  8. - Bake in the oven at 375C for 25-30 minutes.


I made it in a 9-inch loaf pan. So practical.


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