Ratatouille Lasagne ( Pizzas and Pastas)


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Ratatouille Lasagne (  Pizzas and Pastas)

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

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Ratatouille Lasagne ( Pizzas and Pastas) recipe - How to make Ratatouille Lasagne ( Pizzas and Pastas)

Preparation Time:    Cooking Time:    Baking Time:  15 to 20 minutes.   Baking Temperature:  200°C (400°F)   Total Time:     Makes 4 servings
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Ingredients

For The Spinach Lasagne
3/4 cup plain flour (maida)
1 tbsp spinach (palak) puree
1 tbsp olive oil
salt to taste
1 tbsp oil
1 tsp salt to cook the lasagne sheets
plain flour (maida) for rolling

For The Ratatouille
1 cup thinly sliced onions
1/4 cup celery (ajmoda) , chopped
2 tsp garlic (lehsun)
1 1/2 cups brinjal (baingan / eggplant) cubes
1 cup tomato cubes
1/2 tsp dried mixed herbs
2 tbsp tomato ketchup
2 tbsp olive oil or oil
salt to taste
freshly ground black pepper (kalimirch) to taste

For The White Sauce
1 1/2 cups milk
1 tbsp plain flour (maida)
2 tbsp grated processed cheese
2 tbsp butter
salt and to taste

Other Ingredients
butter or for greasing
1/2 cup grated mozzarella cheese
Method
For the spinach lasagne

    For the spinach lasagne
  1. Combine all the ingredients in a bowl and knead to a very firm dough, using water.
  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 using a little plain flourfor rolling.
  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 lasagne sheets in a bowl of cold water. Drain again and keep aside.

For the ratatouille

    For the ratatouille
  1. Heat the oil, add the onion, celery and garlic and sauté for 2 minutes.
  2. Add the brinjals and salt and sauté till the brinjals soften.
  3. Add the tomatoes and mixed herbs and mix well and cook on a medi9um flame for 3 to 5 minutes, while stirring occasionally.
  4. When the tomatoes soften, add the ketchup, salt and pepper and mix again.
  5. Divide into 2 equal portions and keep aside.

For the white sauce

    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. Keep aside.

How to proceed

    How to proceed
  1. Grease a 150 mm. (6") diameter baking dish and pour 2 tbsp of the prepared white sauce and spread it evenly.
  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. Spinach puree is made by blanching the spinach and then blending it to a smooth paste.
Accompaniments

Bean and Vegetable Salad 
Cucumber and Asparagus Salad 
Curried Pasta And Bean Salad ( Soups and Salads Recipe ) 
Garden Salad 
Italiano Salad 
Leafy Salad with Warm Creamy Dressing 

Nutrient values per serving
Energy432 cal
Protein12 g
Carbohydrates28.7 g
Fiber4.1 g
Fat28.5 g
Cholesterol5.8 mg
Vitamin A1553.8 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B31.3 mg
Vitamin C20.9 mg
Folic Acid51.1 mcg
Calcium302.1 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium317.3 mg
Potassium292.4 mg
Zinc0.3 mg

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Reviews

Ratatouille Lasagne
5
 on 27 Nov 13 04:00 PM


Great to be able to make my own homemade lasagne and it came out great.