You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Ratatouille Lasagne ( Pizzas and Pastas) Ratatouille Lasagne ( Pizzas and Pastas) by Tarla Dalal Layers of fresh spinach lasagne interlaced with a traditional aubergine ratatouille and creamy white sauce. 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Baking Temperature: 200°C (400°F) Total Time: 55 mins 4Makes 4 servings Show me for servings Ingredients For The Spinach Lasagne3/4 cup plain flour (maida)1 tbsp spinach (palak) puree1 tbsp olive oil salt to taste1 tbsp oil1 tsp salt to cook the lasagne sheets plain flour (maida) for rollingFor The Ratatouille1 cup thinly sliced onions1/4 cup celery (ajmoda) , chopped2 tsp garlic (lehsun)1 1/2 cups brinjal (baingan / eggplant) cubes1 cup tomato cubes1/2 tsp dried mixed herbs2 tbsp tomato ketchup2 tbsp olive oil or oil salt to taste freshly ground black pepper (kalimirch) to tasteFor The White Sauce1 1/2 cups milk1 tbsp plain flour (maida)2 tbsp grated processed cheese2 tbsp butter salt and to tasteOther Ingredients butter or for greasing1/2 cup grated mozzarella cheese Method For the spinach lasagneFor the spinach lasagneCombine all the ingredients in a bowl and knead to a very firm dough, using water.Rest the dough under a damp cloth for 15 minutes.Divide into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter using a little plain flourfor rolling.Cook each sheet of lasagne for 2 minutes in a large pan of boiling water to which 1 teaspoon of salt and 1 tablespoon of oil has been added.Drain and transfer the lasagne sheets in a bowl of cold water. Drain again and keep aside.For the ratatouilleFor the ratatouilleHeat the oil, add the onion, celery and garlic and sauté for 2 minutes.Add the brinjals and salt and sauté till the brinjals soften.Add the tomatoes and mixed herbs and mix well and cook on a medi9um flame for 3 to 5 minutes, while stirring occasionally.When the tomatoes soften, add the ketchup, salt and pepper and mix again.Divide into 2 equal portions and keep aside.For the white sauceFor the white sauceHeat the butter, add the flour and saute for 1 minute.Slowly pour in the milk, whisking it continuously so that no lumps form.Add the cheese, salt and pepper and mix well. Remove from the fire. Keep aside.How to proceedHow to proceedGrease a 150 mm. (6") diameter baking dish and pour 2 tbsp of the prepared white sauce and spread it evenly.Place one sheet of the spinach lasagne on the baking dish.Top with half the ratatouille and then spoon some white sauce over.Place a second sheet of the spinach lasagne and then spoon the remaining ratatouille and a little of the white sauce over it.Place the third sheet of spinach lasagne and top with the remaining white sauce.Sprinkle the grated cheese on top and bake in preheated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese browns lightly.Serve hot. TipsSpinach puree is made by blanching the spinach and then blending it to a smooth paste. Nutrient values per servingEnergy432 calProtein12 gCarbohydrates28.7 gFiber4.1 gFat28.5 gCholesterol5.8 mgVitamin A1553.8 mcgVitamin B10.1 mgVitamin B20.2 mgVitamin B31.3 mgVitamin C20.9 mgFolic Acid51.1 mcgCalcium302.1 mgIron1.5 mgMagnesium0 mgPhosphorus0 mgSodium317.3 mgPotassium292.4 mgZinc0.3 mg