Ratatouille is a classic French eggplant and zucchini stew. It makes an elegant and tasty vegetarian filling for lasagne.
- Melt 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.
- Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Gradually add the remaining milk, whisking until smooth and combined.
- Place 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.
- Preheat 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.
- Bake for 40 minutes or until golden. Set aside for 10 minutes to stand. Serve with mixed salad leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set