Cooking time 25 min + 35 min in the oven
- 4 tomatoes
- 2 zucchini
- 0.5 onion
- 1 garlic burst
- 200 g fresh cheese with herbs
- 150 g fresh goat cheese
- 2 dl milk
- 12 lasagna leaves
- 2 tablespoon pine nuts
- 2 tablespoon olive oil
- 1 tablespoon Provencal spices mix
- salt and pepper
Nutrition: per serving
- fat32.6 g
- carbs54.3 g
- protein23.4 g
How to prepare lasagne with ratatouille and cheese recipe
Quick recipe and guide on lasagne with ratatouille and cheese recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Peel the tomatoes (for your convenience, immerse them in boiling water for 10 seconds) and cut into 1 cm cubes. Detail the unpeeled zucchini in 1 cm cubes. Chop half onion and garlic burst.
1 Preheat the oven to 200 ° C.
2 Heat the olive oil in a saucepan and fry the onion and garlic until they are translucent. Add the diced tomatoes and zucchini. Spice with Provencal Mix, salt and pepper. Simmer 15 minutes
3 In the meantime, whisk the goat cheese with the cream cheese and milk until you have a liquid sauce. Pepper lightly
4 Pour a layer of tomatoes in an oven dish and cover with lasagna leaves (without overlapping). Top with cheese sauce. Repeat the process to use all the ingredients and finish with a layer of cheese sauce.
5 Put the dish in the preheated oven for 30 minutes.
6 Garnish with pine nuts and broil for the last 5 minutes of cooking.
Wine Vermentino di Sardegna DOC – Giunco Piccolo
Mesa – Sardegna – Italy
Terra Vecchia Reserve – Nielluccio-Sciacarello
I.GP Island of Beauty – Skalli – Corsica