4 portions (more than 60 minutes)
Ratatouille
2 red onions
2 cloves of garlic
300g courgette
300g aubergine
4 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
2 tbsp tomato purée
About 400g crushed tomatoes
2 dl vegetable stock (water and concentrated stock or stock cube)
Salt and black pepper
Sauce
2 dl flour
1 l natural unsweetened oat milk, soy milk or cashew milk
1 tbsp concentrated vegetable or onion stock
1 tsp salt
About ¼ tsp black pepper
8 lasagne sheets
Salad
130 g spinach
1 lemon
1. Ratatouille: Peel and chop the onion and garlic. Cut the ends off the courgette and aubergine and dice, about 2x2 cm.
2. Fry the onion, garlic and vegetables in the olive oil with the herbs. Add the tomato purée, crushed tomatoes and stock. Simmer for about 15 minutes. Season with salt and pepper.
3. Heat oven to 200˚C.
4. Sauce: Whisk the flour in a little of the liquid in a saucepan until smooth. Add the rest of the liquid and bring to the boil, whisking constantly until the sauce thickens. Season with the concentrated stock, salt and pepper.
5. In an ovenproof dish, alternate layers of the sauce, lasagne sheets and ratatouille. End with a layer of sauce. Bake in the centre of the oven for about 30 minutes.
6. Salad: Toss the spinach with lemon juice.
7. Serve the lasagne with the salad.