Ratatouille Lasagne ( Pizzas and Pastas)

by Tarla Dalal

add to my cookbook add to shopping list

Added to 440 cookbooks This recipe has been viewed 31194 times

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

Add your private note

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

Tags

Preparation Time: 20 mins Cooking Time: 15 mins Baking Time: 15 to 20 minutes. Baking Temperature: 200°C (400°F) Total Time: 55 mins 4Makes 4 servings
Show me for 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 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

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.

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

Energy	432 cal
Protein	12 g
Carbohydrates	28.7 g
Fiber	4.1 g
Fat	28.5 g
Cholesterol	5.8 mg
Vitamin A	1553.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.2 mg
Vitamin B3	1.3 mg
Vitamin C	20.9 mg
Folic Acid	51.1 mcg
Calcium	302.1 mg
Iron	1.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	317.3 mg
Potassium	292.4 mg
Zinc	0.3 mg