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Ratatouille Lasagne ( Pizzas and Pastas)
Tarla Dalal
19 November, 2014
Table of Content
Layers of fresh spinach lasagne interlaced with a traditional aubergine ratatouille and creamy white sauce.
Tags
Preparation Time
20 Mins
Cooking Time
15 Mins
Total Time
35 Mins
Makes
4 servings
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
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
salt 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
- Combine all the ingredients in a bowl and knead to a very firm dough, using water.
- Rest the dough under a damp cloth for 15 minutes.
- 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.
- 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.
- Drain and transfer the lasagne sheets in a bowl of cold water. Drain again and keep aside.
For the ratatouille
- Heat the oil, add the onion, celery and garlic and sauté for 2 minutes.
- Add the brinjals and salt and sauté till the brinjals soften.
- Add the tomatoes and mixed herbs and mix well and cook on a medi9um flame for 3 to 5 minutes, while stirring occasionally.
- When the tomatoes soften, add the ketchup, salt and pepper and mix again.
- Divide into 2 equal portions and keep aside.
For the white sauce
- Heat the butter, add the flour and saute for 1 minute.
- Slowly pour in the milk, whisking it continuously so that no lumps form.
- Add the cheese, salt and pepper and mix well. Remove from the fire. Keep aside.
How to proceed
- Grease a 150 mm. (6") diameter baking dish and pour 2 tbsp of the prepared white sauce and spread it evenly.
- Place one sheet of the spinach lasagne on the baking dish.
- Top with half the ratatouille and then spoon some white sauce over.
- Place a second sheet of the spinach lasagne and then spoon the remaining ratatouille and a little of the white sauce over it.
- Place the third sheet of spinach lasagne and top with the remaining white sauce.
- 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.
- Serve hot.
Tips
Spinach puree is made by blanching the spinach and then blending it to a smooth paste.
Ratatouille Lasagne ( Pizzas and Pastas) recipe with step by step photos
Nutrient values (Abbrv)per plate
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Love good recipes
Aug. 24, 2019, 8:52 p.m.
Great to be able to make my own homemade lasagne and it came out great.
Jalpa Shah
Feb. 10, 2016, 3:06 a.m.
What can we replace brinjal with in this recipe?
