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Ratatouille lasagne
Ratatouille lasagne
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your lasagne with a French-inspired eggplant and zucchini stew, Ratatouille.
Ingredients:
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 1L (4 cups) milk
  • 70g (1 cup) finely grated parmesan
  • Pinch of ground nutmeg
  • Pinch of cayenne pepper
  • 1 x 250g pkt dried lasagne sheets
  • 1/2 quantity of Ratatouille (see Related Recipe)
  • 250g mozzarella, sliced
  • Mixed salad leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, melt the butter until foaming. Stir in the flour and cook for 1-2 minutes until the mixture bubbles and pulls away from the pan's side. Remove from heat.
  • Whisk half of the milk into the mixture until smooth. Then whisk in the remaining milk until fully combined.
  • Place over medium-high heat and cook, stirring constantly with a wooden spoon, until the sauce thickens and coats the back of the spoon, about 5 minutes. Remove from heat, then stir in Parmesan and season with salt, nutmeg, and cayenne pepper.
  • Preheat your oven to 180°C. Start by spreading a layer of sauce in a 3L (12-cup) rectangular baking dish. Layer half of the lasagne sheets and half of the ratatouille on top. Repeat the layers with the remaining sauce, lasagne sheets, and ratatouille. Finish off with a generous topping of mozzarella.
  • Bake until golden, then let it stand for 10 minutes. Serve with mixed salad leaves.

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