Ratatouille Lasagne

Preparation Time: 30 minutes
Cooking Time: 1 Hour 20 minutes
Serves: 6 - 8 people

This is a tasty combination of roasted vegetables layered with lasagne sheets. I have used low fat milk and cheese to take advantage of the goodness of dairy but without the fat. This recipe is also a great way of adding a variety of vegetables to a family favourite.

Recent research from the National Osteoporosis Society in UK showed that one in two women and one in five men over 50 suffer from this disease. The condition occurs when our bones become so weak they can fracture easily. Eating dairy foods like this lasagne, packed with calcium can help to prevent this.

Ingredients

• 1 large egg plant – cut into 1 inch cubes
• 6 cloves garlic – peeled and finely chopped
• 2 red peppers – deseeded and cut into chunky strips
• 2 red onions – peeled and cut into wedges
• 2 yellow peppers – deseeded and cut into chunky strips
• 1 pound cherry tomatoes – cut in half
• 5 tablespoons fresh basil – roughly chopped
• 3 tablespoons olive oil
• 12 lasagne sheets
• 4 tablespoons Parmesan cheese
• Sea salt and freshly ground black pepper – to taste
  
  
• For the Sauce
• 1 ½ pints semi skinned milk – preferably organic!
• 2 tablespoons margarine
• 2 tablespoons plain all purpose flour
• ½ cup half fat Cheddar cheese – coarsely grated

Method

1) Preheat the oven to 400 F.
2) Mix the eggplant, onions, peppers and garlic together. Place in an oven tray lined with baking parchment paper. Drizzle over 3 tablespoons olive oil, salt and pepper.
3) Roast for 30 minutes.
4) Remove the vegetables and add the halved tomatoes and basil.
5) Melt the margarine in a small pan, add the flour and cook for 1 minute.
6) Heat the milk to a boil and gradually pour in the hot milk, stirring continuously to avoid lumps then simmer for 5 minutes.
7) Add the cheddar cheese to the sauce and season.
8) Pour a third of sauce on the base of a large deep ovenware dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half of the vegetables, then one third of the remaining sauce then another 4 lasagne sheets.
9) Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan cheese.
10) Bake for 40 minutes or until golden and bubbling.

To serve the stylish way: Dust the lasagne with some freshly ground black pepper and some basil leaves. Serve with green salad.

For more information about my recipes or to book onto the latest cookery class call 0845 108 22 68 or click into www.jewishcookery.com