🍽️ Vegetable Lasagna with Ratatouille Vegetables

Name: Vegetable Lasagna with Ratatouille Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: yellow onions 1 pc.; garlic cloves 1 pc.; eggplants 1 pc.; zucchini 1 pc.; red bell peppers 2 pcs.; oil 2 tbsp.; tomato paste 3 tbsp.; salt 1 pinch; black ground pepper 1 pinch; sugar 1 pinch; dried Herbs of Provence 2 tsp.; chopped tomatoes 800 g; butter 3 tbsp.; wheat flour, Type 405 3 tbsp.; milk 400 ml; ground nutmeg 1 pinch; lasagna sheets 12 pcs.; grated mozzarella 200 g

660 kcal · 30 min · 4 servings

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Ingredients

yellow onions 1 pc.
garlic cloves 1 pc.
eggplants 1 pc.
zucchini 1 pc.
red bell peppers 2 pcs.
oil 2 tbsp.
tomato paste 3 tbsp.
salt 1 pinch
black ground pepper 1 pinch
sugar 1 pinch
dried Herbs of Provence 2 tsp.
chopped tomatoes 800 g
butter 3 tbsp.
wheat flour, Type 405 3 tbsp.
milk 400 ml
ground nutmeg 1 pinch
lasagna sheets 12 pcs.
grated mozzarella 200 g

Instructions

1. Halve the onion and peel it. Cut it into small cubes.
2. Peel the garlic and chop it finely.
3. Wash the eggplant and zucchini thoroughly. Trim the ends and cube the vegetables.
4. Wash the bell pepper. Halve it, remove the stem and seeds, and dice it as well.
5. Heat oil in a pot over high heat.
6. Sauté the prepared vegetables for about four minutes.
7. Stir the tomato paste into the vegetables.
8. Season the mixture with salt, pepper, a pinch of sugar, and Provencal herbs.
9. Cook the seasoned mixture for another two minutes.
10. Deglaze the pan with chopped tomatoes.
11. Let the sauce simmer on low heat.
12. Melt butter in a pot over medium heat.
13. Add the flour to the butter and sauté it briefly.
14. Deglaze the mixture with milk.
15. Stir constantly while the sauce simmers for about ten minutes.
16. Season the béchamel sauce with salt, pepper, and nutmeg.
17. Preheat the oven to 180 degrees Celsius with top and bottom heat.
18. Spread a thin layer of béchamel sauce on the bottom of a baking dish.
19. Place a layer of lasagna sheets on the sauce.
20. Ladle some vegetable bolognese onto the sheets.
21. Repeat the layers with the remaining ingredients.
22. Finish the lasagna with a layer of vegetable bolognese.
23. Sprinkle mozzarella over the top layer.
24. Bake the lasagna in the preheated oven for about 35 to 40 minutes until golden brown.
25. Remove the finished lasagna from the oven.
26. Let it cool down slightly before serving.
27. Bon appétit!

Nutrition per serving

kcal: 660
Protein: 25 g · Fett/Fat: 30 g · Carbs: 73 g