the lasagna recipes

Lasagna made with french ratatouille

This is a recipe for a lasagna with ratatouille (pronounced ratatouyy) in a white sauce (la sauce béchamel); both staples of french cuisine. Ratatouille is a dish typical of southern France, consisting of simmered vegetables, and that carries the mark of the sun and health. With meat or cereals such as rice, quinoa, wheat, ratatouille is a complete dish full of vitamins. In this recipe we incorporate it to a lasagna, to create a truely healthy and unique vegetarian lasagna...


The Lasagna itself:
* 2 tablespoons butter
* 2 tablespoons flour
* 2 cups milk (at room temperature)
* 1/2 teaspoon mustard
* 1 teaspoon salt
* 1 lb. grated cheese
* 1 lb. dry lasagna noodles, boiled already (may vary with size of dish)
* 2 lb. of Ratatouille, drained (see below)

La Ratatouille:
* 2 zucchini
* 1 small eggplant
* 1 small green pepper
* 1 small red pepper
* 1 small yellow pepper (if you can not find yellow pepper, green peppers turn red and a little bigger)
* 4 ripe tomatoes
* 2 onions (medium size)
* 2 cloves garlic
* Salt and pepper
* Olive oil
* Bouquet garni


Cooking La Ratatouille

1 - We start by making our ratouille. Wash vegetables with clean water. Start with peppers. Cut in half lengthwise so you can remove the heart (the seeds) without too much difficulty. Then cut into strips that you care to redraw in smaller pieces. Put the peppers aside in a small container.

Cut the eggplant. Dice to small cubes and reserve elsewhere.

Then it's time for the zucchinis. With a peeler, remove strips of skin, leaving with alternating strips that you won't peel. It's more aesthetic while allowing to make them more tender when cooked. When finished, cut them into slices and set aside in a third container.

For the Onions: Cut your onions into thin slices that you put aside on a plate and cut the garlic very finely. He will join the plate with the onions.

Finally, cube the tomatoes, and put aside before we need them.

Now that the ingredients for the ratatouille are ready, we will cook them in this following order:

In a large saucepan, pour olive oil generously (5-6 tablespoons). Heat until oil is hot (do not smoke). Y discard the onions and stir until they become tranparent. Please do not leave it-all eyes because it is an operation that goes relatively quickly. At that time, pour the peppers and stir 2 to 3 minutes and reduce heat. Stir an additional 2 to 3 minutes then add the eggplant. Stir a few minutes. Then add the zucchini, stir, cover and let cook over low heat for 30 minutes. Regularly check your preparation, stirring occasionally. When the 30 minutes have elapsed, add your tomatoes, salt and pepper, add a bouquet garni (thyme, bay leaves) and garlic finely chopped. Stir and let cook, still over low heat, uncovered.

You can simmer for as long as you like (but if you leave more than 15 minutes, be sure to cover it again to avoid drying it out).

Now the Lasagna itself

2 - Now we turn to the white sauce: Melt butter over low heat in a saucepan. Add flour and mix well. Cook 1 minute, stirring constantly. Add the equivalent of half a cup of milk. Mix well until you get a smooth paste. Gradually pour the rest of the milk, mixing constantly. Cook for a few minutes bringing to on the verge of boiling, always stirring constantly. When it starts to boil immediately reduce the heat and continue cooking until the white sauce thickens considerably.

3 - Add the mustard, salt and half the grated cheese. Stir until cheese is melted. Remove from heat.

Bake and serve

4 - Preheat the oven to 300 °F In a lasagna pan, alternating a layer of ratatouille, lasagna sheets and a little cheese sauce. Finish with a layer of sauce, and sprinkle the cheese you have left over it.

5 - Bake for about 35 minutes, until top is browned.

And now for the most important step in making a lasagna recipe: serve! Bon appétit...

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