Ratatouille Lasagne ( Pizzas and Pastas)
by Tarla Dalal
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.
- 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.
- 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.
- 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.
- 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.
- Spinach puree is made by blanching the spinach and then blending it to a smooth paste.
Nutrient values per serving
|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|
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