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Ratatouille Lasagne


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Layers of fresh spinach lasagne interlaced with a traditional aubergine ratatouille and creamy white sauce.

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Preparation Time :: 
Cooking Time : : 
Serves 4.
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Ingredients



For the spinach lasagne
3 cups plain flour (maida)
1 1/2 tbsp spinach (palak) puree
3 tbsp olive oil or oil
1/4 tsp salt
1 tbsp oil
1 tsp salt to cook the pasta

For the ratatouille
1 large onion, sliced
1/4 cup celery, chopped
2 tsp garlic (lehsun)
1 1/2 cups brinjal (baingan / eggplan) cubes
1 cup tomato cubes
1/2 tsp dried mixed herbs
2 tbsp tomato ketchup
2 tbsp olive oil or oil
salt to taste
black pepper (kalimirch) powder to taste

For the white sauce
1 1/2 cups milk
1 tbsp plain flour (maida)
2 tbsp grated cheese
2 tbsp butter
salt to taste
black pepper (kalimirch) powder to taste

Other ingredients
1/2 cup grated cooking cheese or grated mozzrella cheese
butter or oil for greasing

Method
  1. Combine all the ingredients in a bowl and knead to a very firm dough, using very little water only if required.
  2. Rest the dough under a damp cloth for 15 minutes.
  3. Divide into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter.
  4. Cook each sheet of lasagne for 2 minutes in a large pan of boiling water to which 1 teaspoon of salt and 1 tablespoon of oil has been added.
  5. Drain and transfer the lasange sheets in a bowl of cold water. Drain again and keep aside.

For the ratatouille
  1. Heat the oil, add the onion, celery and garlic and saute for 2 minutes.
  2. Add the brinjals and salt and saute till the brinjals soften.
  3. Add the tomatoes and mixed herbs and mix well.
  4. When the tomatoes soften, add the ketchup, salt and pepper and mix again. Keep aside.

For the white sauce
  1. Heat the butter, add the flour and saute for 1 minute.
  2. Slowly pour in the milk, whisking it continuously so that no lumps form.
  3. Add the cheese, salt and pepper and mix well. Remove from the fire.

How to proceed
  1. Grease a 150 mm. (6") diameter baking dish.
  2. Place one sheet of the spinach lasagne on the baking dish.
  3. Top with half the ratatouille and then spoon some white sauce over.
  4. Place a second sheet of the spinach lasagne and then spoon the remaining ratatouille and a little of the white sauce over it.
  5. Place the third sheet of spinach lasagne and top with the remaining white sauce.
  6. Sprinkle the grated cheese on top and bake in preheated oven at 200°C (400°F) for 10 to 15 minutes or till the cheese browns lightly.
  7. Serve hot.

Tips
  1. Tip : Spinach puree is made by blanching the spinach and then blending it to a a smooth paste.
RECIPE SOURCE : Pizzas & PastaBuy this cookbook
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