Ratatouille Lasagne

Made with Perfect Italiano™ Parmesan Cheese and Mozzarella



Preparation Time:

10 minutes

Cooking Time:

50 minutes


  • olive oil
  • 1 eggplant, diced
  • 1 brown onion, diced
  • 4 cloves garlic, finely chopped
  • 1 red capsicum, diced
  • 1 zucchini, diced
  • 4 sprigs thyme
  • 80 g kalamata olives, pitted
  • 1 tbsp capers
  • 3 tomatoes, diced
  • 1/4 bunch basil, roughly chopped
  • salt and black pepper
  • 100g lasagne sheets
  • 75g Perfect Italiano™ Parmesan
  • 150g Perfect Italiano™ Mozzarella



  1. Over a medium heat in a large heavy saucepan add a splash of olive oil and begin cooking eggplant in batches until golden, then remove all eggplant from the pan.
  2. Add the onion, garlic, capsicum, zucchini and thyme and cook for 3-5 minutes until golden. Then add the olives, capers, tomatoes and cooked eggplant and stir together.
  3. Cook for a further 3 to 4 minutes, season with salt and pepper and stir through the chopped fresh basil.


  1. Pre heat oven to 180°C.
  2. Spread 1/3 of the ratatouille mixture into the base of a baking dish. Top with a mixed handful of Mozzarella and Parmesan cheese then cover with lasagne sheets. 
  3. Repeat this process until the dish is full, finishing with the ratatouille and the remaining cheese on top.
  4. Place in the oven for 40 minutes or until cheese is melted golden brown and the pasta is cooked through. Remove from oven and allow to rest for a few minutes, then serve.


  • Add the juice and zest of a lemon to the vegetable mix for a little extra zing
  • Add Cheesy Italian White Sauce between the last layers of Ratatouille mixture and Perfect Bakes for a creamy topping