How To make Ratatouille Lasagna
1 Eggplant; 1/4" slice
2 Zucchini; 1/4" slice
2 Yellow squash; 1/4 slice
2 c Tomato concasse; peel, seed,
-dice 1 c Red pepper; dice
1 c Yellow onion; dice
2 tb Garlic; chop
2 tb Parsley; chop
2 tb Basil; chop
2 tb Oregano; chop
1 c Parmesan cheese; grate
4 ts Olive oil
Salt and black pepper Preheat oven to 350~. In a colander toss eggplant slices with about 1 tb salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant sliced and pat dry. In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese. Oil an 8x10 baking dish. Cover bottom of dish with a layer of eggplant slices, slightly overlapping. Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture. Repeat with remaining vegetables, oil and tomato mixture, ending with a layer of sliced vegetables. Top with remaining cup of Parmesan. Bake 40 minutes or until vegetables are tender and top is lightly browned. Allow to cool slightly before cutting and serving. Source: Essence of Emeril, Emeril Lagasse, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
How To make Ratatouille Lasagna's Videos
Sallys Kochwelt: vegetarische Ratatouille-Gemüse-Lasagne / Sallys Welt
Heute gibt es ein leckeres vegetarisches Gericht, welches durch den Austausch von zwei Zutaten (Käse und Butter) auch vegan ist. Die Lasagne ist schnell zubereitet und wirklich sehr einfach in der Herstellung. Gerade an warmen Tagen bereite ich Gerne Gerichte zu, die keine große Vorbereitung benötigen. Das Gemüse kann natürlich auch beliebig ausgetauscht werden.
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How To Make Ratatouille Lasagna - Recipe
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Recette des Lasagnes express à la ratatouille
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Vegan Ratatouille Lasagne
RATATOUILLE LASAGNE
Like this? Get the BOSH! Cookbook.
Full recipe below or on bosh.tv
A delightful, healthy, hearty dish that will satisfy you and all your family. This is such a perfect dish for winter, it’s warming, it’s hearty, it’s rich, but it’s also filled with nutrients to help you fight off those winter colds!
We used a dairy free cheese from our local supermarket to make a delicious cheesy flavour, but you can of course use anything you desire! You could even use your own homemade cashew cheese (which will of course taste amazing).
This isn’t a quick dish, it takes a bit of time but it’s well worth the effort. Make sure you have your phone charged because you’ll definitely want to photograph the end product for Instagram! If you’re looking to save time, you could make this the day before, and leave in the fridge covered in tin foil, then just bake when you are ready.
We hope you will love this dish! It’s…
Sumptuous
Flavourful
Healthy
A real crowd-pleaser
100% plant-based, vegan and delicious
Enjoy this wonderful vegan dish filled with courgettes, aubergines and tasty vegetables!
Recipe
Ingredients
Base Sauce
1 tbsp olive oil
2 white onions (finely chopped)
2 red peppers (finely chopped)
4 cloves garlic (minced)
½ tsp salt
½ tsp pepper
2 courgettes (minced)
1 aubergine (minced)
½ tsp oregano
½ tsp rosemary
½ tsp thyme
3 tbsp tomato puree
3 cups tomato sauce (passata)
“Cheese” Sauce
3 cups dairy free cream cheese
1 cup dairy free cheese (grated)
small handful basil (shredded)
small handful parsley (shredded)
Ratatouille
3 courgettes
3 small aubergines
6 tomatoes
2 tbsp chilli oil
1 tsp salt
1 tsp pepper
8 lasagne sheets (pre soaked)
Method
Heat the olive oil in a large skillet, add the onions and peppers and fry them, stirring constantly.
When the onions have begun to soften, add the garlic, salt and pepper and stir them into the onions.
When the aroma of the garlic has been released, add the courgette, aubergine, oregano, rosemary, tomato puree and thyme to the pan and fold them into the rest of the ingredients.
Stir the contents of the pan slowly and constantly until the courgettes and aubergines have reduced in size by ⅓.
Add the tomato sauce to the pan and and stir it into the rest of the ingredients.
Turn the heat of the pan right down and put the lid on.
Let the sauce simmer for 30 mins.
Put the “Cheese” Sauce ingredients into a bowl and mix them together.
Spread half the tomato sauce across the bottom of a large lasagne dish.
Lay down a layer of pre-soaked lasagne sheets on top of the tomato sauce.
Add a layer of the “cheese” sauce on top of the lasagne sheets.
Place one slice of tomato on top of the “cheese” sauce, right up against the edge of the lasagne dish.
Lay a slice of aubergine on top of the tomato (making sure you only cover half the tomato with the aubergine).
Lay a slice of courgette on top of the aubergine (making sure you only cover half the aubergine with the courgette).
Repeat this process until you’ve formed a ring of vegetables around the edge of the lasagne dish.
Now build a second ring inside the first.
Now build a third ring inside the second so the “cheese” sauce is well covered.
Pour on the rest of the tomato sauce and spread it over the vegetable slices.
Add a layer of lasagne sheets.
Add another layer of “cheese” sauce.
Repeat these stages until you have build a few layers in the dish.
Drizzle over chilli oil and sprinkle over salt and pepper.
Put the lasagna in the oven and bake at 200’C for 30 minutes.
Take the lasagna out of the oven and serve immediately with crusty bread and salad.
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How to Make a Perfect Ratatouille
Ratatouille is a masterpiece of French cuisine. A simple step-by-step recipe will help you to make this incredibly tasty dish.
Subscribe to our channel, all the tastiest recipes are yet to come!
Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
Music:
Our French Café
Jimmy Fontanez
Media Right Productions