It is a truth universally acknowledged that a man in possession of an empty stomach must be in want of a lasagne.
(That’s what you get when you cross a love of Jane Austen with a love of Italian food.)
So, being that man, I made a lasagne using left over ratatouille. And it was fantastic! Creamy tomato sauce with vegetables, cheddar cheese, parmesan and sheets of pasta cooked until part crispy, part chewy, all excellent. As our American cousins would say, “Oh my God, it was awesome!” (That’s why I prefer Jane Austen.)
This dish is vegetarian.
Oh, and you first of all better check out my ratatouille recipe because you’ll need a portion of that before you start.
For the béchamel…
50g plain flour
800ml whole milk
Freshly ground black pepper
For the finished dish…
Ratatouille – enough to make three layers in your lasagne dish
10 to 12 sheets (200g to 250g) lasagne
150g strong mature cheddar, grated
60g grated parmesan
You will need a 30cm x 20cm lasagne dish or glass/ceramic baking dish, buttered.
To make the béchamel put the butter, flour and milk in a large saucepan and bring to a simmer, stirring continuously with a balloon whisk. Leave to simmer on a very low heat for 8 minutes, stirring it with the balloon whisk a couple of times. Take it off the heat and season with salt and pepper.
To assemble the dish, spread a layer of ratatouille onto the bottom of the dish, then add a layer of lasagne sheets. Add another layer of ratatouille, a layer of one third of the béchamel and sprinkle with half of the cheddar. Repeat by adding another layer of lasagne, another layer of ratatouille, another third of the béchamel and sprinkle with the remaining cheddar. Add a final layer of lasagne and the last third of the béchamel. Sprinkle the surface with the grated parmesan.
The dish can now be covered in cling film and stored in the fridge until needed.
To cook the dish, heat the oven to 180°c and bake the lasagne for 30 to 45 minutes until brown and bubbling.