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–+ servings
an Italian dish

Vegan Ratatouille Lasagna

If you're a fan of lasagna and ratatouille, you'll fall in love with this vegan ratatouille lasagna that combines them in one irresistible dish. Filled with flavours, this ratatouille lasagna is layered with a rich veggie sauce, vegan bechamel made with cashew milk, and vegan mozzarella. You'll actually have a hard time believing it's vegan!
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Course: Pasta
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 446kcal
Author: Paris | Vegan Cocotte

Ingredients 

For the ratatouille

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 small aubergines, cut into ½-inch cubes
  • 2 medium courgettes, cut into ½-inch cubes
  • 1 sweet red pepper, seeded and chopped
  • 1 sweet green pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 2 cans (14 oz / 400 g) crushed tomatoes,
  • 1 bay leaf
  • 12 basil leaves, chopped

For the béchamel

  • 1.5 oz (40 g) vegan butter
  • 1 ounce (30 g) plain flour
  • 2 cups (500 ml) cashew milk
  • ½ teaspoon (0.5 teaspoon) nutmeg
  • 2.5 oz (75 g) vegan mozzarella, grated

For assembling

  • 10.5 oz (300 g) uncooked lasagne sheets
  • 5 oz (150 g) vegan mozzarella, grated

Instructions

  • Start by making the ratatouille sauce. In a large pan, heat the olive oil and fry the onion for 1-2 minutes over medium heat until it softens a bit. Add the auberines, courgettes, and sweet peppers and cook for 8-10 minutes until they soften.
    2 tbsp olive oil
    1 onion
    2 small aubergines
    2 medium courgettes
    1 sweet red pepper
    1 sweet green pepper
  • Next, add the garlic, thyme, and oregano and continue to cook for 2-3 minutes. Stir in the tomato paste, then add the crushed tomatoes, bay leaf, and basil leaves. Bring the sauce to a boil, then lower the heat and simmer for 15-20 minutes.
    4 cloves garlic
    1 tsp dried thyme
    1 tsp dried oregano
    1 tbsp tomato paste
    2 cans (14 oz / 400 g) crushed tomatoes
    1 bay leaf
    12 basil leaves
  • Meanwhile, make the bechamel. Melt the vegan butter in a small saucepan, add the flour an whisk vigourously to make a roux. Start adding the cashew milk gradually, whisking continuously. When you've added all the milk, continue to stir until the bechamel thickens. Turn off the heat, and stir in the nutmeg and vegan mozzarella. Whisk until the cheese has melted and set aside.
    1.5 oz vegan butter
    1 ounce plain flour
    2 cups cashew milk
    ½ tsp nutmeg
    2.5 oz vegan mozzarella
  • Preheat the oven to 200°C (395°F). Spread ⅓ of the ratatouille mixture over the base of an oven-proof dish (or cast iron casserole), then cover with a single layer of lasagne sheets. Top with another ⅓ of the vegetable mixture, then cover with a second layer of lasagne sheets.
    10.5 oz uncooked lasagne sheets
  • Pour half of the white sauce over the second layer of lasagne sheets, then top with the remaining vegetable mixture. Top if off with a third layer of lasagne sheets and add the remaining bechamel on top.
  • Sprinkle with grated vegan mozzarella, then bake for 35-45 minutes, until the topping is bubbling and slighlty golden.
    5 oz vegan mozzarella, grated
  • Allow to sit for 10-15 minutes before cutting to allow the filling to set and cool down a bit. Slice and serve on its own or with a simple salad.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 42g | Protein: 20g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 65mg | Sodium: 739mg | Fiber: 9g | Sugar: 19g