Ratatouille Lasagna
it's a combination of a classic Italian and a classic French dish. yayyyy!!!
Ratatouille Lasagna
it's a combination of a classic Italian and a classic French dish. yayyyy!!!
Cooking Instructions
- 1
for the ratatouille sauce chop red and green pepper, eggplant and onion and mince garlic clove
- 2
heat olive oil in a big pot, add garlic and onions and stew for 3 minutes
- 3
add red and green pepper and eggplant, stew for another 7 minutes
- 4
add canned tomatoes and white wine, cut the whole tomatoes with a knife in the pot, heat for few minutes
- 5
add tomato paste, vegetable stock and a pinch of sugar and as much salt, pepper and herbs as you like
- 6
heat for another 10 minutes
- 7
for the bechamel sauce heat butter in a smaller pot, add flour while stirring the butter
- 8
heat mixture while stiring for 5 minutes, add milk slowly in small portions and stir well
- 9
heat for another 5 minutes, add parmesan cheese, crème fraîche, season with nutmeg, salt and pepper
- 10
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
- 11
put mozarella cheese on top of it
- 12
bake in the oven for 30-40 minutes at 390°F
- 13
enjoy!
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