1 tbsp rapeseed oil

2 red peppers, roughly chopped

1 eggplant, roughly chopped

2 zucchini, roughly chopped

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp garlic infused oil

3 tbsp tomato purée

2 x 400g tins tomatoes

9 gluten free lasagne sheets

600g/1lb 5oz lactose free cream cheese

60g/2¼oz Cheddar, grated

sea salt and freshly ground black pepper

salad leaves, to serve

Serves - 4


Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan until medium–hot.

Add the oil, peppers, eggplant and zucchini and fry until just coloured all over.

Add the oregano, basil and garlic infused oil, season and cook for 1 minute.

Stir in the tomato purée and the tinned tomatoes. Bring to the boil, then turn down the heat and simmer for 5 minutes.

Spoon half the ratatouille into the bottom of a 20x28cm/8x11in ovenproof dish.

Layer the gluten free lasagne over the top, then spoon over half the lactose free cheese, spreading to the edges.

Add the remaining ratatouille and then the remaining cottage cheese. Scatter the Cheddar over the top.

Bake for 30 minutes, or until golden-brown and bubbling. Serve with salad leaves.

Recipe adapted from: Good Food
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