Ratatouille Lasagna was the fifth of my 2015 Resolution:
This began as a collaboration with Éric Trépanier during his visit to California in the summer of 2015. He’d been watching a French Canadian cooking show, Qu’est-ce qu’on mange pour souper focused on making healthy meals in 30 minutes. This “Lasagne à la Ratatouille” got rave reviews in his household, so we decided to make it together. I’ve made it many times since.
- 30ml is two tablespoons
- 300g is 10.5 ounces
- 250ml is roughly a cup, so:
- 500ml is roughly two cups
- For crème champètre, use Half & Half or light whipping cream
The bulk of the time spent making the dish is chopping then sautéeing vegetables. I really like the thin cheese sauce versus the mounds of shredded cheese used in a typical lasagna. I don’t think we did it the first time, but using Trader Joe’s Diced & Fire Roasted Organic Tomatoes with organic green chiles, rather than plain canned tomatoes, adds nicely to the dish.
Here’s what it looks like just prior to assembly:
And here’s what it looks like half eaten:
This is a great dish to make for vegetarian friends. I suspect they tire of eggplant parmesan or traditional spinach and mushroom lasagna. This dish is much more of a celebration of vegetables, and it’s less heavy on the cheese. I’ve found it pleases nearly everyone, and a great added bonus is that it’s able to delight vegetarians.
It was really fun to make a meal together with Éric. If you have friends visiting who also like to cook, I’d definitely recommend setting aside an evening to cook something together. I think we opened the wine before we began cooking, which I’d also recommend.