Some friends with green thumbs recently shared a wealth of tomatoes and a variety of fresh peppers with me. With a couple eggplants on the counter and a few yellow onions I had it in my head to make ratatouille for the first time in well over a decade. I pulled out my copy of “The Marathon Chef” by Michel Roux Jr as I like how simple and French his style is. Of course it makes enough food for a small, but very hungry, family so we had enough leftovers for an interesting twist on vegetarian lasagna (thus the second recipe in this post). Both turned out pretty good.
Note: I altered the Ratatouille recipe based on what I had on hand but it’s essentially based on the original.
- 6 red peppers
- 4 green peppers
- 2 jalapeno peppers
- 3 banana peppers
- 1 large yellow onion
- 3 zucchinis (courgettes as Michel Roux calls them)
- 2 eggplants
- 5 cloves of crushed then diced garlic (he calls for 2)
- 1 very large bowl of fresh tomatoes processed in a blender but not purred
- One bunch of thyme & 1 Bay leaf
- Olive oil
- Salt and pepper
- Cut peppers into quarters then dice.
- Roughly chop the onion, zucchini’s, eggplants and peppers.
- Crush then peel and dice the garlic.
- Heat a nonstick pan and smear with olive oil.
- Pan fry the onion, zucchini’s, eggplants and peppers separately placing in colander to drain as you go.
- Pour the tomato mixture into a large pot or casserole dish over medium heat.
- Add the thyme, Bay leaf, salt and crushed pepper.
- Mix in the vegetables and bring to a simmer.
- Lower the heat, cover with lid and cook for 25 minutes.
- 60g butter
- 50g (1/3 cup) plain flour
- 2 cups heavy cream
- 2 cups Ratatouille liquid
- 70g (1 cup) finely grated parmesan
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- 1 x 250g pkt cooked lasagna noodles
- 1/2 quantity of Ratatouille (see Related Recipe)
- 250g mozzarella, sliced
- Mixed salad leaves, to serve
- Drain the cooked Ratatouille mixture using a colander and a large bowl to separate the liquid from the mixture and reserve for the cream sauce.
- Melt the butter in a large saucepan over medium-high heat until foaming.
- Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles and begins to come away from the side of the pan.
- Remove from heat.
- Gradually add half the heavy cream, whisking constantly with a balloon whisk until smooth.
- Gradually add the remaining heavy cream, whisking until smooth and combined.
- As the sauce becomes stiff slowly add in the liquid Ratatouille mixture and continue stirring for 10 to 15 minutes.
- Place over medium-high heat.
- Cook, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.
- Remove from heat. Stir in parmesan. Season with salt, nutmeg and cayenne pepper.
- Preheat oven to 180°C.
- Spread one-third of the sauce over the base of a 3L (12-cup) capacity rectangular baking dish.
- Top with half the lasagna sheets.
- Top with half the ratatouille.
- Continue layering with remaining sauce, lasagna sheets and ratatouille.
- Top with the mozzarella.
- Bake for 40 minutes or until golden.
- Set aside for 10 minutes to stand.