Roasted Ratatouille Lasagna

Name: Roasted Ratatouille Lasagna
Yield: 10 servings
Cuisine: American
Ingredients: 2 large onions cut into 1/2 inch chunks; 3 asian eggplants cut into 1/2 inch chunks; 3 medium zucchini cut into 1/2 inch chunks; 2 sweet red peppers cut into 1/2 inch chunks; 2 cup cherry tomatoes; 2 tbsp olive oil; 2 tsp salt (or to taste); 1/2 tsp black pepper; 1 tbsp fresh thyme; 1 head of garlic with top sliced off; 3 tbsp butter; 3 cup 1% milk, hot; 1/4 tsp pepper; 1 tbsp Worcestershire sauce; 1/2 tsp Tabasco sauce; 1 1/2 cup goat cheese, crumbled (12 oz); 3/4 lb fusilli or other curly pasta; 1/2 cup grated Parmigiano Reggiano; 1/4 cup all-purpuse flour

avonman999 @cook_3096758

Les Cedres, Qc

Roasted Ratatouille Lasagna

avonman999 @cook_3096758

Saved

Ingredients

10 servings

2 largeonions cut into 1/2 inch chunks
3asian eggplants cut into 1/2 inch chunks
3 mediumzucchini cut into 1/2 inch chunks
2sweet red peppers cut into 1/2 inch chunks
2 cupcherry tomatoes
2 tbspolive oil
2 tspsalt (or to taste)
1/2 tspblack pepper
1 tbspfresh thyme
1 headof garlic with top sliced off
Sauce
3 tbspbutter
3 cup1% milk, hot
1/4 tsppepper
1 tbspWorcestershire sauce
1/2 tspTabasco sauce
1 1/2 cupgoat cheese, crumbled (12 oz)
3/4 lbfusilli or other curly pasta
1/2 cupgrated Parmigiano Reggiano
1/4 cupall-purpuse flour

Saved

Steps

1

Preheat oven to 400°F
2

Combine onions, zucchini, eggplants, peppers and tomatoes in a large bowl. Toss with oil, salt, pepper and thyme. Spread on two baking sheets lined with parchment paper or a silpat. Wrap garlic in aluminum foil with a little olive oil and place on one of the baking sheets. Roast in a preheated 400°F oven for 40 to 45 minutes, or until tender and nicely browned. Unwrap and squeeze garlic out of casing into vegetables. Reserve.
3

Cook pasta in boiling salted water for 8 to 10 minutes, or until just tender. Drain well. Toss with vegetables.
4

To assemble, spread about 1/2 cup (125 ml) sauce over the bottom of a buttered 9x13 inch (3 littre) baking dish. Spread pasta/vegetable mixture into dish. Spoon sauce over top. Sprinkle with Parmigiano Reggiano.
5

Place casserole dish on a baking sheet. Bake uncovered for 40 to 45 minutes in a preheated 350°F oven, until bubbling and lightly browned.