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.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set