Ratatouille lasagne

 

 My family loves lasagna any day and I find it very interesting to put it together. I keep thinking of ways to make it more interesting and healthy and at the same time do not like to go out venturing looking for ingredients. The recipe should be simple, few steps and with easily available ingredients. This lasagna also was the brainchild of one such a lazy day. Since many things are available here like white sauce, it  makes it is easier to put together and also less work in cleaning. But for people who want to make it from scratch can do so too. So here goes the spicy ratatouille lasagna as I combined the two lovely Italian dishes into one. The product is amazing.
Ingredients
2 chopped aubergines
2 chopped zucchinis
1 chopped onion
1 chopped bell peppers
1 scrapped corn ( I used it)
8-10 cherry tomatoes halved
2 tbsp minced garlic
100 gms of tomatoes puree
4-5 tbsp tomato paste( can use more tomatoes cooked to thick paste)
2 tbsp olive oil
2 tsp Italian spice
1 tsp Oregano
1 tsp chilli flakes

1/2 tsp garlic powder
Pepper to taste
Salt to taste
1 cup grated cheese
12 Lasagna sheets Soaked in hot water
400 ml white sauce- Heat 2 tbsp butter, add 2 heaped tbsp flour and saute. Add 2 cup milk and keep cooking till coats the back of the spoon. Add salt and pepper.

Method
Heat olive oil and add minced garlic and saute.
Add the onions and saute few mins.
Add the aubergines and zucchini and cook to color a bit and cook a bit.
Add the tomato puree and paste and mix well.
Add 1 tsp each of the herbs, salt and pepper.
Cook till the vegs are half done.
Add cherry tomatoes and keep aside.
Take a baking dish and grease it with butter.
Pour half the vegetable in the dish.
Layer up sheets of pasta on the vegetable.
Pour half the white sauce on it and sprinkle half the cheese.
Pour the rest of the vegetables.
Layer up rest of the sheets and top with white sauce and cheese.
Sprinkle the rest of the oregano, Italian spice , garlic powder and chilli flakes.
Bake at 200 deg till golden brown.
Rest it for 15 mins before cutting and serving.