Good morning here me will give you a recipe roasted ratatouille lasagna which is delicious The way making it is very easy. You just need to be careful to get results from roasted ratatouille lasagna which has aroma and taste that can evoke our tastes.

So that the result of roasted ratatouille lasagna, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare roasted ratatouille lasagna delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in make

1. Prepare 2 large onions cut into 1/2 inch chunks
2. Take 3 asian eggplants cut into 1/2 inch chunks
3. Take 3 medium zucchini cut into 1/2 inch chunks
4. Prepare 2 sweet red peppers cut into 1/2 inch chunks
5. Prepare 2 cup cherry tomatoes
6. Use 2 tbsp olive oil
7. Prepare 2 tsp salt (or to taste)
8. Prepare 1/2 tsp black pepper
9. Prepare 1 tbsp fresh thyme
10. Take 1 head of garlic with top sliced off
11. Take Sauce
12. Prepare 3 tbsp butter
13. Prepare 3 cup 1% milk, hot
14. Prepare 1/4 tsp pepper
15. Prepare 1 tbsp Worcestershire sauce
16. Prepare 1/2 tsp Tabasco sauce
17. Take 1 1/2 cup goat cheese, crumbled (12 oz)
18. Use 3/4 lb fusilli or other curly pasta
19. Prepare 1/2 cup grated Parmigiano Reggiano
20. Prepare 1/4 cup all-purpuse flour

Wrap garlic in aluminum foil and place on one of the baking sheets. Cook, stirring occasionally, until golden brown and caramelized. Make the ratatouille sauce–toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink. Rinse under cold running water, drain, and pat dry with paper towels.

How to cook Roasted Ratatouille Lasagna:

1. Preheat oven to 400°F
2. Combine onions, zucchini, eggplants, peppers and tomatoes in a large bowl. Toss with oil, salt, pepper and thyme. Spread on two baking sheets lined with parchment paper or a silpat. Wrap garlic in aluminum foil with a little olive oil and place on one of the baking sheets. Roast in a preheated 400°F oven for 40 to 45 minutes, or until tender and nicely browned. Unwrap and squeeze garlic out of casing into vegetables. Reserve.
3. Cook pasta in boiling salted water for 8 to 10 minutes, or until just tender. Drain well. Toss with vegetables.
4. To assemble, spread about 1/2 cup (125 ml) sauce over the bottom of a buttered 9x13 inch (3 littre) baking dish. Spread pasta/vegetable mixture into dish. Spoon sauce over top. Sprinkle with Parmigiano Reggiano.
5. Place casserole dish on a baking sheet. Bake uncovered for 40 to 45 minutes in a preheated 350°F oven, until bubbling and lightly browned.
6. Done and ready to serve!

Grease a lasagna pan with oil or cooking spray. Line the pan with a layer of lasagna noodles. In a medium bowl, whisk together the ricotta and eggs. Season to taste with salt and black pepper. Spread half of the ricotta mixture over the noodles.

me, the simple preparation of Roasted Ratatouille Lasagna above can help you prepare servings that are delicious for family/friends Hope it’s useful and good luck!