Ratatouille Lasagna With Celery Bechamel

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ratatouille-lasagna

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Ingredients for the bechamel sauce: 300g celery, 30g butter, 30g flour, 1 small onion, 400-500ml milk Salt, pepper, nutmeg, a little lemon juice.
Dough for lasagna: i took 8 sheets. Ingredients for stuffing: 400g of whole peeled tomatoes from a can, 1 larger zucchini, 1 large eggplant, 1 red pepper, 1 green pepper, 1 onion, 2 large cloves garlic, 1 fresh chili peppers, 20 basil leaves, salt, sugar, pepper, grated Parmesan and grated rind of half a lemon.
Method of preparation:  1. Clean celery, then cut into cubes and cook by steaming.
2. While celery is cooking, prepare the sauce. On medium heat put butter and onion, and sauté for 3-4 minutes. Add flour, mix well and immediately pour the milk. Simmer on low heat for about 15 minutes, stirring occasionally.
3. In the cooked sauce put celery and mix it with hand blender (or in the food processor) until you get a fine sauce without lumps. If it seems too thick, add a little more milk. Add salt, pepper and grate nutmeg.
4. After that cut zucchini, eggplant and pepper into cubes. Also, cut onion, garlic, and chili peppers into slices. Drain tomatoes, if there is too much water, and cut them into cubes (I put them in a colander and the juice that was left i used later for the pouring). Basil put in ice water.
5. In a pan put the butter, onion and garlic and cook for 2-3 minutes. Add the peppers, zucchini, eggplant and chili. Sauté the next 3-4 minutes then add the tomatoes. Put a small spoon of sugar, salt and pepper to taste. Now add some of that tomato juice, but not all .. It should be juicy but not like soup!
6. Basil cut into strips.
7. Prepare a baking pan where will you bake! Lubricate baking pan with butter and put a little celery bechamel on the bottom. Place the sheets of lasagna and half of vegetables. Spread a half of chopped basil on the vegetables, then again turn lasagna, a little sauce, the rest of vegetables, and at the end basil.

For the topping

Finish with a layer of lasagna, grease the rest of the sauce and put baking pan in a preheated oven (200 degrees Celsius; 180 degrees hot air). Bake for about 30 minutes. 5 min before the end mix grated Parmesan with lemon peel and distribute it on the top, but leave everything a few more minutes to get brown colour.
I have put plenty of grated Parmesan cheese because i love him, and lemon zest do not leave out because it gives extra taste at the end!
Good apetite!

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