Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, ratatouille lasagna. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Ratatouille Lasagna is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Ratatouille Lasagna is something which I’ve loved my whole life.
Ratatouille Lasagna. featured in How To Make Show-Stopping Dinners. Set aside to prepare the rest of the lasagna layers. Ratatouille Lasagna is a hearty vegetarian lasagna recipe that's reminiscent of ratatouille.
To get started with this particular recipe, we have to prepare a few components. You can cook ratatouille lasagna using 20 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Ratatouille Lasagna:
- Prepare 1 red pepper
- Get 1 green pepper
- Prepare 1 eggplant
- Make ready 1 large onion
- Get 3 clove garlic cloves
- Prepare 2 tbsp olive oil
- Get 2 large canned whole tomatoes
- Take 1/3 cup dry white wine
- Take 2 tbsp tomato paste
- Prepare 2 tsp vegetable stock
- Take 1 salt, pepper, sugar
- Prepare 1 dried thyme, rosemary and marjoram
- Take 1 oz butter
- Take 1 oz flour
- Take 1 1/2 cup milk
- Prepare 2 oz parmesan cheese
- Get 2 1/2 oz Crème fraîche
- Take 1 grated nutmeg
- Take 1 uncooked lasagna noodles
- Take 1 grated mozarella cheese
This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of Inspired by a trip to Aix-en-Provence, this light lasagna is made from layers of eggplant, zucchini. This is a recipe for a lasagna with ratatouille (pronounced ratatouyy) in a white sauce (la sauce béchamel); both staples of french cuisine. Layer lasagna with eggplant and zucchini, some roasted red peppers and half of the ricotta. Homemade ratatouille does double duty as sauce and filling in this lasagna.
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!
We combined all the wonderful summery flavors of ratatouille in this layered, noodle-free lasagna. Follow to cook some brilliant fusion food yourself. This Paneer Lasagna With Kadahi Sabzi Ratatouille recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Vegetable lasagna: Use the ratatouille above to replace the meat layer in lasagna. Baba ghanoush: This is a popular Middle Eastern dip of grilled eggplant, tahini, lemon juice, garlic, and spices.
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