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
Ratatouille Lasagna
Fancy up your regular veggie lasagna.
ROASTED RATATOUILLE LASAGNA اللازانيا المخبوزه مع صلصة البولونيز
Roasted Ratatouille Lasagna with Bolognese Sauce
Serves 4 Preparation Time: 30 min. Cooking Time: 45 min.
Ingredients:
2 Onions, diced
2 medium Zucchini, diced
1 Eggplant medium, diced
2 medium Red Capsicums, diced
2 large Tomatoes, diced
3 clove Garlic, peeled and sliced fine
3 tbsp. Olive Oil
Salt and Pepper to taste
1/4 handful chopped fresh Thyme
1/4 handful chopped fresh Rosemary
150 g Parmesan Cheese, coarsely grated
12 no’s Lasagna Pasta Sheets
500g DELICIO® Bolognese Sauce
Directions:
Combine onions, zucchini, eggplants, peppers, tomatoes and garlic in a large bowl. Toss with olive oil, salt, pepper, rosemary and thyme.
Spread on two baking sheets lined with parchment paper. Roast in a preheated oven 200°C until tender and nicely browned.
Cook pasta in boiling, salted water (small splash of olive oil) until just tender. Drain well.
Toss the vegetables with the DELICIO® Bolognese Sauce.
Spread a little olive oil around the inside of small baking dish. Put a layer of 3-4 lasagna pasta sheets down first. Layer on a third of vegetable mixture.
Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of 4 lasagna sheets and sprinkle with rest of the grated Parmesan.
Bake the dish in a preheated oven ± 30- 45 min. 190°C until bubbling and golden browned.
Remove carefully from the oven and serve hot.
Tip:
Slice the lasagna with a sharp knife and divide into appropriate serving portions.
Delicious with a light green salad with DELICIO® French dressing
اللازانيا المخبوزه مع صلصة البولونيز
الوجبة: 4 مدة التحضير : 30دقيقة مدة الطهي: 45 دقيقة
المقادير:
2 بصل مقطع مكعبات
2 كوسة متوسطة مقطعة مكعبات
2 باذنجان متوسطة مقطعة مكعبات
2 فليفلة حمراء مقطعة مكعبات
2 طماطم كبيرة مقطعة مكعبات
3 فص ثوم مقشر ومقطع شرائح
3 ملاعق كبيرة زيت زيتون
ملح وفلفل حسب الرغبة
¼ حفنة زعتر طازج مفروم
¼ حفنة روز ماري طازج مفروم
150 جرام جبن برميزان مبشور
12 شريحة لازانيا صفائح المعكرونة
1 زجاجة صلصة بولونيا
طريقة التحضير:
في وعاء كبير يوضع البصل والكوسة والباذنجان والفلفل والطماطم والثوم ، يضاف زيت الزيتون ، يضاف الزعتر والروز ماري .
نضع ورقة الخبز في قالب الخيز وندخل الخضار في الفرن على ذرجة حرارة 200 مئوية حتى تنضج وتحمر بلطف.
ضح شرائح اللازانيا في الماء المغلي ع الملح ورشة زيت زيتون ، اضف صلصة البولونيا الى الخضار ، ضع رشة صغيرة من زيت الزيتون على قالب الخبز ، صع 3-4 شرائح لازانيا ، اضف بعض الخضار فوق الشرائح ثم اضف قليلاً من الجبن ، اعد الكره وضع شرائح اللازانيا فوق الخضار ، وهكذا حتى تنتهي من اللازانيا والخضار، صع طبقة من الجب فوق الخضار وغطيها بشراح اللازانيا، يدخل الطبق الى الفرن بدرجة حرارة 190 درجة مئوية لمدة 30-45 دقيقة، يقدم ساخناً.
ملاحظة: تقطع اللازانيا بسكين حاده وتقسم ، تقدم مع سلطة خضراء فاتحة وصوص فرنسي
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Ratatouille Lasagne
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Lasagne By Master Chef Sanjeev Kapoor
Lasagne By Master Chef Sanjeev Kapoor
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Ratatouille | Akis Petretzikis
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Watch how you can make Ratatouille at home with this easy recipe! A classic French vegetarian dish made of colorful fresh vegetables simmered in a thick and aromatic tomato and red wine sauce! Serve on toasted slices of bread, sprinkle with olive oil, grated feta cheese, and basil. Alternatively, you can skip the cheese to make it vegan!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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#akiskitchen #akispetretzikis #ratatouille #vegetarian #vegan #appetizer #light
Recipe of Roasted Ratatouille Lasagna Napoleons
Adjust oven rack to lower-middle position and preheat the oven to 450°F. On a wide rimmed baking sheet, mix 6 tablespoons of olive oil with the chili flakes, and herbes de Provence. Toss the eggplant, zucchini, bell pepper, onions, and garlic in the olive oil mixture until well coated and season with salt and pepper.
Recipe of Roasted Ratatouille Lasagna Napoleons
Arrange the vegetables in a single layer on two baking sheets. Roast until vegetables are softened and just beginning to brown, about 10 minutes. Set aside to cool. Peel the paper off the garlic and discard. Lower the oven to 350°F.
Recipe of Roasted Ratatouille Lasagna Napoleons
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