Lasagne ratatouille
Mar. 27th, 2013 01:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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afp_cooksIngredients
Method
Chop all the vegetables in 1 to 1.5 cm cubes. Chop the garlic and, if using, the chili pepper. Heat some olive oil in a large skillet. Gently fry the onions for a couple of minutes. Add the garlic, thyme and chili pepper. Then add the rest of the vegetables, starting with the bell pepper, then the courgette, aubergine and mushrooms, frying for a couple of minutes after each addition. Finally, add the passata and bring to a gentle simmer.
Coarsely chop the walnuts. Chop the parsley. Crumble the soft goat cheese. Mix these three together. Grease a suitable oven dish with some olive oil. Put 1/4 of the vegetable mixture in the bottom, place a layer of lasagne sheets on top, and divide 1/2 of the cheese-nut mixture over those. Repeat vegetables-lasagne-cheese. Put another layer of vegetables on top, followed by a final layer of lasagne sheets and the remaining quarter of the vegetables. Top with grated goat cheese.
Cook the lasagne according to the instructions on the package. If necessary, cover the dish with tin foil at first, removing the foil for the last 15 minutes of cooking, to prevent the cheese from burning.
- A red onion
- Three cloves of garlic
- An aubergine
- A courgette
- A red bell pepper
- Some mushrooms
- Thyme
- A fresh red chili pepper, some ground chili pepper or some sambal oelek
- 500 gram passata
- 125 gram soft goat cheese
- 75 gram walnuts
- A handful of fresh parsley
- Lasagne sheets
- Grated goat cheese to top
- Olive oil
Method
Chop all the vegetables in 1 to 1.5 cm cubes. Chop the garlic and, if using, the chili pepper. Heat some olive oil in a large skillet. Gently fry the onions for a couple of minutes. Add the garlic, thyme and chili pepper. Then add the rest of the vegetables, starting with the bell pepper, then the courgette, aubergine and mushrooms, frying for a couple of minutes after each addition. Finally, add the passata and bring to a gentle simmer.
Coarsely chop the walnuts. Chop the parsley. Crumble the soft goat cheese. Mix these three together. Grease a suitable oven dish with some olive oil. Put 1/4 of the vegetable mixture in the bottom, place a layer of lasagne sheets on top, and divide 1/2 of the cheese-nut mixture over those. Repeat vegetables-lasagne-cheese. Put another layer of vegetables on top, followed by a final layer of lasagne sheets and the remaining quarter of the vegetables. Top with grated goat cheese.
Cook the lasagne according to the instructions on the package. If necessary, cover the dish with tin foil at first, removing the foil for the last 15 minutes of cooking, to prevent the cheese from burning.
