Ingredients

• 1 tbsp rapeseed oil
• 1 onion
• roughly chopped
• 1 leek
• roughly chopped
• 2 peppers (any colour)
• roughly chopped
• 2 courgettes
• roughly chopped
• 1 tbsp dried oregano
• 1 tbsp dried basil
• ½ tsp onion powder
• 3 tbsp tomato purée
• 2 x 400g tins tomatoes
• 9 lasagne sheets
• 600g/1lb 5oz low-fat cottage cheese
• 60g/2¼oz Cheddar
• grated
• sea salt and freshly ground black pepper
• salad leaves
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat a large frying pan until medium–hot. Add the oil
• onion and leek and cook for 5 minutes
• until just softened.
• Add the peppers and courgettes and fry until just coloured all over. Add the oregano
• basil and onion powder
• 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 lasagne over the top
• then spoon over half the cottage 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.