Ratatouille Lasagna

Here's an Italian classic topped with parsley pesto.



  • 4 carrots

  • 1 onion 

  • 2 courgette 

  • 1 fennel

  • 1 chili 

  • 2 cloves of garlic

  • 100 g tomato puree

  • 1 dl. olive oil

  • 800 g peeled tomatoes

  • 10 sprigs of thyme

  • 1 bundle of  parsley

  • 1 lemon

  • 50 g parmesan cheese 

  • 250 g  spinach 

  • 250 g mozzarella 

  • 17 stk. lasagne plates

Bechamel sauce

  • 100 g of butter

  • 100 g of flour

  • 10 dl milk

  • 0.5 tsp. nutmeg




  1. Preheat the oven to 180°. Chop the veggies thoroughly in small blocks. 

  2. Warm up a cooking pan on medium heat and add 1 tbsp. olive oil per person. Fry the carrots for 2 minutes before adding the rest of the veggies. 

  3. Make a little space in the middle of the pan and fry some tomato puree in extra olive oil for 1 min. 

  4. Add the peeled tomatoes, some water and leaves of thyme. Let it simmer for 5. min and add salt and pepper accordingly. If the sauce is too liquid, let it reduce over the heat. The sauce should be like a bolognese sauce. 

  5. Slice the parsley and put it in a bowl. Mix with grated lemon peel, parmesan, salt and pepper. It should resemble pesto in texture. 

  6. Pour a thin layer of tomato sauce in the bottom of an ovenproof dish and add ingredients in the following order: lasagne plates, tomato sauce, spinach, bechamel. Repeat as many times as possible and end it with lasagne plates, tomato sauce, mozzarella, and parsley pesto.   

  7. Cook the lasagna for est. 40 minutes. Poke a knife through the plates to check if they’re properly cooked. The longer you let the lasagne rest, the more solid it becomes.

  8. Top the pieces og lasagne with fresh basil and olive olie.


  1. Warm a frying pan medium heat and melt the butter. Add flour and fry until brown. 

  2. Add milk while stirring and until you get a creamy sauce. 

  3. Flavour the sauce with salt, pepper and nutmeg. 

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Recipe by Barnemad

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