Ratatouille Lasagna

Ingredients

• 12 sheets Lasagna sheets (fresh or dried pasta)
• 45 g Unsalted butter
• 45 g Wheat flour
• 700 ml Whole milk
• 1 c. à café Fine salt
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Garlic powder
• 1 c. à café Herbes de Provence
• 30 g Grated Parmesan (optional, adds flavor)
• 100 g Grated Emmental
• 500 g Homemade ratatouille (prepared according to the linked ratatouille recipe)

Instructions

1. Prepare the béchamel

   Melt the butter in a saucepan over medium heat. Add the flour all at once and whisk for 1 minute to form a roux. Gradually pour in the milk while whisking to avoid lumps. Bring to a boil, then reduce the heat and let thicken for 3‑4 minutes. Season with salt and pepper, add garlic powder, Herbes de Provence and Parmesan (if using). Stir in the grated Emmental.

   Time: PT10M

2. Preheat the oven

   Turn on the oven and set it to 200 °C. Let it heat for about 10 minutes.

   Time: PT10M

   Temperature: 200°C

3. Assemble the lasagna

   In the baking dish, spread a thin layer of béchamel. Add a first layer of lasagna sheets, cover with ratatouille, sprinkle a little grated cheese, then top with another layer of béchamel. Repeat the layers (lasagna → ratatouille → cheese → béchamel) until ingredients are exhausted, finishing with a layer of béchamel and the remaining cheese on top.

   Time: PT5M

4. Bake

   Place the dish in the oven and bake for 20 minutes, or until the top is nicely browned and the edges are slightly bubbling.

   Time: PT20M

   Temperature: 200°C

5. Rest

   Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the béchamel to set and prevents it from running down the sides.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g