RATATOUILLE LASAGNE

Step 1

Combine all the ingredients in a bowl and knead to a very firm dough, using very little water only if required.

Step 2

Rest the dough under a damp cloth for 15 minutes.

Step 3

Divide into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter.

Step 4

Cook each sheet of lasagne for 2 minutes in a large pan of boiling water to which 1 teaspoon of salt and 1 tablespoon of oil has been added.

Step 5

Drain and transfer the lasange sheets in a bowl of cold water. Drain again and keep aside.

Step 6

Heat the oil, add the onion, celery and garlic and saute for 2 minutes.

Step 7

Add the brinjals and salt and saute till the brinjals soften.

Step 8

Add the tomatoes and mixed herbs and mix well.

Step 9

When the tomatoes soften, add the ketchup, salt and pepper and mix again. Keep aside.

Step 10

Heat the butter, add the flour and saute for 1 minute.

Step 11

Slowly pour in the milk, whisking it continuously so that no lumps form.

Step 12

Add the cheese, salt and pepper and mix well. Remove from the fire.

Step 13

Grease a 150 mm. (6") diameter baking dish.

Step 14

Place one sheet of the spinach lasagne on the baking dish.

Step 15

Top with half the ratatouille and then spoon some white sauce over.

Step 16

Place a second sheet of the spinach lasagne and then spoon the remaining ratatouille and a little of the white sauce over it.

Step 17

Place the third sheet of spinach lasagne and top with the remaining white sauce.

Step 18

Sprinkle the grated cheese on top and bake in preheated oven at 200�C (400�F) for 10 to 15 minutes or till the cheese browns lightly.

Step 19

Serve hot.