Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ratatouille lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ratatouille Lasagna is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Ratatouille Lasagna is something that I have loved my entire life. They are nice and they look fantastic.
Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables. Make the ratatouille sauce–toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook ratatouille lasagna using 20 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Ratatouille Lasagna:
- Make ready 1 red pepper
- Get 1 green pepper
- Make ready 1 eggplant
- Prepare 1 large onion
- Get 3 clove garlic cloves
- Get 2 tbsp olive oil
- Take 2 large canned whole tomatoes
- Get 1/3 cup dry white wine
- Prepare 2 tbsp tomato paste
- Get 2 tsp vegetable stock
- Take 1 salt, pepper, sugar
- Make ready 1 dried thyme, rosemary and marjoram
- Make ready 1 oz butter
- Get 1 oz flour
- Make ready 1 1/2 cup milk
- Take 2 oz parmesan cheese
- Make ready 2 1/2 oz Crème fraîche
- Prepare 1 grated nutmeg
- Get 1 uncooked lasagna noodles
- Prepare 1 grated mozarella cheese
Next, add a layer of lasagne sheets, then a third of the white sauce. Repeat all the layers twice more. See 'How to store' if not cooking straightaway. Scatter on the remaining grated cheese, and arrange the tomato and mozzarella on top.
Instructions to make Ratatouille Lasagna:
- for the ratatouille sauce chop red and green pepper, eggplant and onion and mince garlic clove
- heat olive oil in a big pot, add garlic and onions and stew for 3 minutes
- add red and green pepper and eggplant, stew for another 7 minutes
- add canned tomatoes and white wine, cut the whole tomatoes with a knife in the pot, heat for few minutes
- add tomato paste, vegetable stock and a pinch of sugar and as much salt, pepper and herbs as you like
- heat for another 10 minutes
- for the bechamel sauce heat butter in a smaller pot, add flour while stirring the butter
- heat mixture while stiring for 5 minutes, add milk slowly in small portions and stir well
- heat for another 5 minutes, add parmesan cheese, crème fraîche, season with nutmeg, salt and pepper
- cover the bottom of a casserole dish with uncooked lasagna noodles, pour in 1/3 of the ratatouille sauce, cover with lasagna noodles, pour in 1/2 of the bechamel sauce, cover with lasagna noodles and so on…. the last layer should be ratatouille sauce
- put mozarella cheese on top of it
- bake in the oven for 30-40 minutes at 390°F
- enjoy!
Ratatouille-inspired lasagna seemed the perfect way to use a variety of vegetables. Create a healthier lasagna, that's still delicious- CHALLENGE ACCEPTED. For me, lasagna does not exist without a good amount of cheese, but I attempted to lighten the dish in other ways. I used light cream cheese for the white sauce, whole wheat pasta, a. Layer the lasagne over the top, then spoon over half the cottage cheese, spreading to the edges.
So that is going to wrap this up with this exceptional food ratatouille lasagna recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
