1 packet instant lasagne sheets
¾ cup grated cheddar cheese
¼ cup finely grated Parmesan cheese
2 large red onions
2 large carrots
2 large zucchinis
2 red capsicum
2 green capsicum
4 tablespoons olive oil
3 cloves crushed garlic
400g tin diced tomatoes
1 tablespoon tomato paste
4 tablespoons butter
4 tablespoons plain flour
3 ½ - 4 cups milk
Preheat oven to 180°C.
Peel and chop onions into wedges.
Peel and chop carrots into 1cm rounds. Wash and cut zucchini into 1-2 cm rounds. Cut red and green capsicums into 2cm chunks.
Toss the vegetables with the oil and garlic and season with salt and pepper.
Cook in a large roasting pan for 30-35 minutes, turning vegetable occasionally.
In a small saucepan, warm the diced tomatoes with the tomato paste over low heat and gently stir through the roasted vegetables.
Melt butter in saucepan over low heat. Add flour and combine. Stir over heat for 1 minute. Remove pan from heat. Gradually add milk, whisking in between each addition until smooth. Increase heat and return pan to stove. Stir continuously until sauce boils and thickens.
Grease a deep sided baking dish and cover the base with half of the Ratatouille Sauce.
Lay instant lasagne sheets over the vegetable sauce and spoon half of the Béchamel sauce over sheets. Repeat with remaining Ratatouille, lasagne sheets and Béchamel sauce. Sprinkle top with combined grated cheeses.
Bake for 30 – 40 minutes until golden brown and bubbling and pasta is tender.
Stand 5 minutes before serving.
Serve with crusty bread and salad.
Gluten Free Variation:
Substitute San Remo Gluten Free Lasagne Sheets directly.
For gluten free Béchamel sauce, follow the instructions given under Gluten Free Variations within the Béchamel Sauce recipe.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.