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

Ingredient Substitutions

• Instead of Lasagna sheets: gluten‑free lasagna pasta
• Instead of Unsalted butter: margarine
• Instead of Wheat flour: all‑purpose flour
• Instead of Whole milk: semi‑skimmed milk, unsweetened almond milk (vegan version)
• Instead of Fine salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Garlic powder: fresh minced garlic
• Instead of Herbes de Provence: oregano, thyme
• Instead of Grated Parmesan: pecorino, grana padano
• Instead of Grated Emmental: gruyère, mozzarella
• Instead of Homemade ratatouille: canned ratatouille

Equipment Needed

• Saucepan
• Whisk
• Rectangular baking dish
• Oven
• Spatula or tablespoon
• Cutting board (optional)
• Knife (optional)
• Measuring tool (measuring cup or scale)

Critical Steps — Do Not Skip

• Make a roux without burning it before adding the milk.
• Incorporate the milk gradually to avoid lumps.
• Do not overload the lasagna sheets to ensure even cooking.
• Bake in a well‑preheated oven at 200 °C to achieve a golden crust.

Chef Tips from the Video

• Use whole milk for a richer béchamel.
• Sprinkle a little breadcrumbs mixed with melted butter on top for an ultra‑crispy crust.
• Add a pinch of grated nutmeg to the béchamel for extra aromatic depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap portions in plastic wrap then aluminum foil, freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the béchamel and ratatouille the day before and store them separately in the refrigerator.
• Assemble the lasagna, cover with plastic wrap and refrigerate up to 24 hours before baking.
• The lasagna freezes very well once assembled; simply bake directly from frozen, adding 10 minutes to the cooking time.