Vegetarian and packed with your five a day!!

 Spinach Lasagne with Ratatouille 

Not my picture!! Mine was a bit more saucy!

Ratatouille

• courgette/ zucchini
• eggplant/ aubergine
• 4 cloves of garlic - sliced
• 2 onions (I used one red, one white)
• 2 cans of tomatoes (I only had 1.5)
• oil
• s&p
• dried italian herbs1

Prepare the egg plant, to he honest, I have never salted it, and never found it to be bitter, but I rarely eat it on its own, its always in something

Dice the rest of the veggies - I left them kinda chunky, and you can add in a red pepper / bell pepper / capsicum as well - looks good with the colour

little oil in the bottom of a large saucepan, and fry off the veggies

season with salt, pepper and herbs 

I tend to saute on a low heat for about 10-15 minutes, until the courgette is browning

Add the tins of tomatoes

Cover if possible

Spinach

• 500g spinach
• 1/4 nutmeg / 1/2 tsp nutmeg powder
• salt and pepper
• 1/2 pack of grated Parmesan cheese 

Wilt the spinach with the nutmeg powder

Squeeze out any excess water 

Mix in Parmesan cheese 

Season to taste (more pepper than salt as it keeps for a couple of days and the flavours enhance)

Lasagne - ramble and methodology 

Ofcourse I didn't have the right sized dish for this - how, I'll never know, as I seem to spend my life here stocking up on crockery to fill our tiny kitchen. My other half always laments about putting away the dishes as he no longer knows where everything goes-  because, well, since I moved in there's been more than one wok, saucepan and frypan... He now has to contend with baking paraphenalia, lunch boxes (he just had one), earthenware dishes of miscellaneous shapes and sizes, and mixing bowls - we also expanded from ONE wooden spoon and spatula, to ya'know, other utensils that real people, real grown-ups actually use!! 

Any way, I ended up splitting the lasagne between two dishes, one (red) densely packed, and that got all the spinach (boy does that stuff wilt!!), and the other was really just boring ratatouille, cheese and pasta for after sport dinner later. 

I used 3 sheets in the red dish and 3 in the white dish - if I was making this again, and more organised I would have used only the white dish, and added in a layer of roasted butter nut squash to bulk it and make it more carb friendly

Ok, on to the methodolgy - but i am sure that you can guess where this is going...

Bottom of dish - add pasta sheets

Add layer of spinach

Cover with layer of ratatouille  

Repeat 

At the top I used 1 ball of 1/2 fat mozzarella torn into strips - this did both containers - so 1/2 would have been enough for one. 

Great hot or cold :-) 

Total ProPoints per serving - between 6 and 8 - depending on how much you want!