Description of this recipe:
This Ratatouille Lasagne is a delightful vegetarian twist on the classic Italian dish. It layers the vibrant flavors of Provençal ratatouille – a medley of sautéed vegetables like zucchini, eggplant, bell peppers, and tomatoes – with creamy béchamel sauce, pasta sheets, and a generous topping of mozzarella and Parmesan cheese. The result is a comforting, flavorful, and satisfying meal that is sure to impress.
Why you will love this recipe: This recipe is a fantastic way to use up summer vegetables and introduce a healthy dose of nutrients into your diet. The combination of textures and flavors is simply irresistible – the tender vegetables, the creamy sauce, the chewy pasta, and the melted cheese create a symphony of deliciousness. Plus, it’s a crowd-pleaser, perfect for family dinners, potlucks, or even a special occasion. It’s also surprisingly easy to make, breaking down into manageable steps, and offering plenty of opportunity to adjust to your own taste and ingredient availability.
Introduction
Lasagne is a perennial favorite, a dish that evokes comfort and satisfaction with every bite. But sometimes, we crave something a little different, a vegetarian option that doesn’t compromise on flavor. This Ratatouille Lasagne is the answer. It takes the traditional layers of pasta, sauce, and cheese, and infuses them with the bright, sunny flavors of ratatouille.
Ratatouille, a classic French vegetable stew, is the star of this dish. Its rich flavors are developed by slowly sautéing a variety of vegetables until they are tender and bursting with flavor. The addition of herbs like basil and oregano enhances the aroma and adds a touch of Provençal charm. This recipe incorporates a simple béchamel sauce that brings the dish together and adds a luxurious creamy richness that complements the vegetables perfectly.
This lasagne isn’t just about the taste; it’s also about the presentation. The colorful layers of vegetables, pasta, and cheese create a visually appealing dish that is sure to impress. It’s a perfect meal for a cozy night in or a gathering with friends and family. It can also be prepared ahead of time making it an excellent choice for entertaining.
Ingredients:
- 2 tbsp olive oil: Provides a base for sautéing the vegetables and adds flavor.
- 1 onion, finely chopped: Forms the base of the ratatouille, adding sweetness and depth of flavor.
- 2 Morrisons Market Street courgettes, cut into 2cm cubes: Adds a mild, slightly sweet flavor and a tender texture.
- 2 aubergines, cut into 2cm cubes: Adds a rich, slightly bitter flavor and a creamy texture when cooked.
- 2 red peppers, chopped: Adds sweetness, color, and a slightly crisp texture.
- 2 garlic cloves, crushed: Adds a pungent aroma and savory flavor.
- Fresh basil leaves, chopped: Adds a fresh, aromatic, and slightly peppery flavor.
- 1 tsp dried oregano: Adds a warm, earthy, and slightly bitter flavor.
- 2 chopped tomatoes: Provides the base of the ratatouille sauce, adding acidity and sweetness.
- 250ml vegetable stock: Adds moisture and depth of flavor to the ratatouille.
- 300g dried lasagne sheets: The foundation of the lasagne, providing a sturdy and satisfying base.
- 1 mozzarella, sliced: Adds a creamy, milky flavor and melts beautifully to create a gooey, cheesy topping.
- 30g grated parmesan (or vegetarian alternative): Adds a salty, nutty, and savory flavor to the topping.
- Salad and garlic bread, to serve: Complements the lasagne with fresh greens and flavorful bread.
- 50g butter: Used to make the béchamel sauce, providing richness and flavor.
- 50g plain flour: Thickens the béchamel sauce, creating a smooth and creamy texture.
- 500ml milk: The base of the béchamel sauce, adding moisture and richness.
Preparation:
Step 1: Prepare the Ratatouille. Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 5 minutes, or until softened and translucent. This step is crucial as it lays the aromatic foundation for the entire dish. Make sure to stir the onions frequently to prevent burning. A gentle caramelization will enhance their sweetness.
Step 2: Add the vegetables. Add the cubed courgettes, aubergines, and chopped red peppers to the pan. Season generously with salt and pepper. Cook for 10 minutes, stirring frequently, until the vegetables are lightly golden and softened. The goal is not to fully cook the vegetables at this point but to develop their flavors and soften their texture.
Step 3: Add Aromatics and Simmer. Add the crushed garlic and fry for 1-2 minutes, until fragrant. Be careful not to burn the garlic, as this will make it bitter. Stir in the chopped basil leaves, dried oregano, chopped tomatoes, and vegetable stock. Bring to a simmer, then reduce the heat and cook, uncovered, for 20 minutes, or until the sauce has lightly thickened. Stir occasionally to prevent sticking.
Step 4: Prepare the Béchamel Sauce. While the ratatouille is simmering, make the béchamel sauce. Melt the butter in a medium saucepan over low heat. Once melted, stir in the plain flour and cook for 1 minute, stirring constantly to form a roux. This step is important for ensuring a smooth and lump-free sauce. Gradually add the milk, a splash at a time, whisking constantly until you have a thick, smooth white sauce. Season with salt and pepper to taste. Be patient and continue whisking until all the milk is incorporated and the sauce is thickened.
Step 5: Assemble the Lasagne. Preheat the oven to 200°C (400°F/ Gas Mark 6). In a large baking dish, spread a thin layer of the ratatouille. Then, spoon a layer of the béchamel sauce (reserve about one-third of the sauce for the top). Top with a layer of lasagne sheets. Repeat the layers – ratatouille, béchamel, and lasagne sheets – until all the ratatouille is used up. Finish with a layer of lasagne sheets, then spoon over the reserved béchamel sauce. Top with the sliced mozzarella and grated Parmesan cheese (or vegetarian alternative).
Step 6: Bake the Lasagne. Bake in the preheated oven for 40-50 minutes, or until the lasagne is golden brown and bubbling, and a knife inserted into the center comes out easily. This indicates that the lasagne is heated through and the pasta is cooked.
Step 7: Rest and Serve. Remove the lasagne from the oven and let it stand for 10 minutes before serving. This allows the lasagne to set and makes it easier to slice. Serve hot with a side salad and garlic bread.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
Serving Suggestions:
- Serve with a fresh green salad dressed with a light vinaigrette.
- Accompany with garlic bread or crusty bread for soaking up the delicious sauce.
- Pair with a glass of light-bodied red wine, such as a Beaujolais or Pinot Noir.
Tips:
- For a richer flavor, roast the vegetables before adding them to the ratatouille.
- Add a pinch of red pepper flakes for a touch of heat.
- If you don’t have fresh basil, you can use dried basil, but use half the amount.
- For a gluten-free option, use gluten-free lasagne sheets.
- You can assemble the lasagne ahead of time and bake it later.
- Freeze the leftover lasagne for up to 3 months.
Nutritional Information (per serving, approximate):
- Calories: 650
- Protein: 25g
- Sodium: 500mg
Conclusion
This Ratatouille Lasagne is a delicious and satisfying vegetarian meal that is perfect for any occasion. The combination of flavors and textures is simply irresistible. With its layers of vibrant vegetables, creamy béchamel sauce, and melted cheese, this lasagne is sure to become a family favorite. So, gather your ingredients, roll up your sleeves, and get ready to create a culinary masterpiece!
Questions and Answers about Ratatouille Lasagne
Q1: Can I use other vegetables in the ratatouille?
A: Absolutely! Ratatouille is very versatile. Feel free to add or substitute vegetables according to your preference and what you have on hand. Some great additions could include yellow squash, mushrooms, or even spinach. Just remember to adjust the cooking time accordingly depending on the density of the added vegetables.
Q2: Can I make this lasagne ahead of time?
A: Yes, you can! Assembling the lasagne ahead of time is a great way to save time on busy weeknights. Simply assemble the lasagne as instructed, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed. You may need to add a few minutes to the baking time if the lasagne is cold.
Q3: Can I freeze the leftover lasagne?
A: Yes, you can freeze leftover lasagne for up to 3 months. Cut the lasagne into individual portions, wrap each portion tightly in plastic wrap, and then place them in a freezer-safe bag or container. When you’re ready to eat, thaw the lasagne in the refrigerator overnight, then bake it in a preheated oven at 175°C (350°F) until heated through, or microwave it for a quick meal.
Q4: Can I use fresh lasagne sheets instead of dried?
A: Yes, you can use fresh lasagne sheets. They will cook faster than dried sheets, so you may need to reduce the baking time slightly. Also, fresh pasta tends to absorb more moisture, so you may need to add a little more béchamel sauce to ensure the lasagne doesn’t dry out.
Q5: How can I make this recipe vegan?
A: To make this recipe vegan, you’ll need to make a few substitutions. Use plant-based butter and milk for the béchamel sauce. There are also many vegan mozzarella and Parmesan alternatives available that you can use. Be sure to check the labels to ensure they melt well.
