Lasagna ratatouille and halloumi skillet bake

 Lasagna ratatouille and halloumi skillet bake

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 40 Minutes
  • Easy Recipe

Serving Size

  • Season to Taste

  • 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.

  • 2

    Repeat the process with the zucchini then the tomatoes.

  • 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.

  • 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.

  • 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.

  • 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.