Ratatouille is a classic French eggplant and zucchini stew. It makes an elegant and tasty vegetarian filling for lasagne.
Ingredients
- 60g butter
- 50g (1/3 cup) plain flour
- 1L (4 cups) milk
- 70g (1 cup) finely grated parmesan
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- 1 x 250g pkt dried lasagne sheets
- 1/2 quantity of Ratatouille (see Related Recipe)
- 250g mozzarella, sliced
- Mixed salad leaves, to serve
Method
- Step 1Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Step 2Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Gradually add the remaining milk, whisking until smooth and combined.
- Step 3Place over medium-high heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Stir in parmesan. Season with salt, nutmeg and cayenne pepper.
- Step 4Preheat oven to 180°C. Spread one-third of the sauce over the base of a 3L (12-cup) capacity rectangular baking dish. Top with half the lasagne sheets. Top with half the ratatouille. Continue layering with remaining sauce, lasagne sheets and ratatouille. Top with the mozzarella.
- Step 5Bake for 40 minutes or until golden. Set aside for 10 minutes to stand. Serve with mixed salad leaves.
- Low carb
- Vegetarian
Nutrition
2513 kj
Energy
30g
Fat Total
18g
Saturated Fat
5g
Fibre
29g
Protein
83mg
Cholesterol
541.79mg
Sodium
16g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you’d like to add meat, top each layer of ratatouille with a handful of shredded cooked chicken.
- Author: Michelle Noerianto
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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