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Ratatouille Lasagna

by Jack McNulty
August 26, 2012
Ratatouille Lasagna

Combining the flavors of eggplant, tomatoes, zucchini, red peppers and onions is a classic Provencal mixture. Using the same flavors and ingredients and combining them with pasta and a creamy béchamel also makes a fantastic vegetarian lasagna. This version goes a step further and eliminates all dairy as well to make a vegan entrée. Of course, you can use a more traditional butter and milk béchamel and add grated parmesan cheese to the top of the lasagna if you would like to make the same combination with dairy products…but after tasting this version…well, I think you will be convinced the meat and dairy are simply not necessary!

 

Ratatouille Lasagna – Makes about 4-6 generous servings

4-5 medium-sized eggplants
dried thyme
olive oil
6 rondini zucchini
4 red peppers
about 3 dl. tomato sauce
about 5 dl. béchamel sauce
lemon-pignoli pesto
lasagna pasta, lightly blanched
soy yogurt
salt as necessary

Begin by preparing the vegetables. Slice the eggplant lengthwise about 1-cm thick. Season with dried thyme, salt and a good coating of olive oil. Prepare the rondini zucchini in the same manner. Heat a grill pan over medium-high heat and grill the eggplant and zucchini until well-marked on both sides and the vegetables are softened. Reserve. Coat the peppers lightly in oil and roast in a 230° C oven with top heat until well blackened on all sides. Remove the skin and seeds and slice into quarters. Reserve. Combine about 1 dl. of béchamel sauce with the lemon-pignoli pesto to loosen. Assemble the lasagna by first lightly coating the bottom of your lasagna dish with béchamel. Add a layer of lasagna sheets to completely cover the bottom. Add the eggplant and light layer of tomato sauce. Add another layer of lasagna sheets. Top with the lemon-pignoli mixture, then with the zucchini. Add the red peppers and light coating of tomato sauce. Add another layer of lasagna sheets, then a coating of béchamel and tomato sauce. Add a final layer of pasta, then top with the soy yogurt mixed with béchamel. Cook in a 200° C oven for about 30 minutes, or until a knife inserted in the middle goes through the lasagna easily. Cool slightly before slicing.

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