Ratatouille lasagne recipe | Sainsbury`s Magazine

Ingredients

• 600ml milk, plus a little extra
• 1 x 30g pack basil, stalks separated and leaves shredded
• 50g butter
• 50g plain flour
• ½ tsp grated nutmeg
• 100g vegetarian hard cheese (or Parmesan), grated
• 10-12 dried lasagne sheets
• 3 large vine tomatoes, sliced into thin rounds
• 1 x 125g mozzarella ball, sliced thinly
• 15g pine nuts, toasted and chopped
• 2 large red onions
• 3 mixed peppers, deseeded
• 2 aubergines
• 2 courgettes
• 3 tbsp olive oil
• 4 garlic cloves, crushed
• 1 tbsp dried oregano
• 1 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 1 tbsp balsamic vinegar
• ½ tbsp brown sugar