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Ratatouille Lasagna
Vegetarian lasagna made of creamy béchamel layers, homemade ratatouille rich in sunny vegetables and melty cheeses. Quick to prepare, they bake in 20 minutes and offer a hearty dish, perfect for summer.
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Critical Success Points
- • 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.
Safety Warnings
- • Boiling milk can splatter; handle with care.
- • The oven reaches 200 °C; use kitchen gloves.
- • The béchamel is very hot; avoid burns.
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