Lasagna ratatouille and halloumi skillet bake
Goody Kitchen
Recipe by: Goody Kitchen
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4 Persons
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40 Minutes
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Easy Recipe
Serving Size
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1
Heat 1 tbsp oil in a large ovenproof skillet or deep-sided frying pan (approx. 22cm). In batches, cook the eggplant for 2-3 minutes on each side until golden and soft. (Add 1 tbsp oil between batches.) Transfer to a plate lined with kitchen paper.
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2
Repeat the process with the zucchini then the tomatoes.
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3
Cook the lasagna sheets in boiling salted water until al dente. Cut each sheet with a round cookie cutter and drizzle with olive oil so they don’t stick.
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4
Return the frying pan to a medium heat with 1 tbsp oil. Fry the garlic until sizzling but not coloured, then stir in the marinara sauce. Season, bring to the boil then remove from the heat to cool slightly.
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5
Return the frying pan to a medium heat with 1 tbsp oil. Fry the garlic until sizzling but not coloured, then stir in the marinara sauce. Season, bring to the boil then remove from the heat to cool slightly.
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6
Cover with foil and bake for 20 minutes. Remove the foil and bake for 5-10 minutes more until the top is golden. Serve with your choice of side and enjoy.
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Halloumi, Lasagna, Lasagne
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