Rattasagne - vegetarian lasagne/ratatouille

250g potato

1 whole onion

1 courgette

2-3 cloves garlic

300mls of passata

1 tbsp dried oregano

Handful of fresh parsley

2 spring onions

1 tbsp olive oil

1 tbsp balsamic

2 tbsp nutritional yeast or stock cube

60g Emmental, cheddar or mozz

Sea salt and black pepper

Preheat oven to 180C

Season the onion whole after removing the outer brown skin, wrap tightly in foil and bake 50-60mins.

Whilst that’s going - boil the new potatoes in heavily salted water for 10mins, drain and toss in the olive oil with nutritional yeast or low sodium stock cube and some leftover boiling water and roast for 20 mins in a tray with the onion.

Meanwhile, slice the courgette, micro dice the garlic and parsley, chop the spring onion and season all with salt and pepper. Let the courgette stand 15 mins and dry off the moisture with paper towel.

Lay the above ingredients over the potatoes, add a glug of balsamic vinegar and pour your passata ove, mixing the oregano in to the passatta. Lay spring onions and parsley on top and bake for 15 mins.

Dice the baked onion and add on top with the the cheese, return and bake until melted. This cooks and cools very well for more dinners or lunch.

Serves 2 - Calories 410 20g Protein 43g Carbs 17g Fat 8g Fibre