Lasagne With Ratatouille
|Spinach lasagna sheets||6|
|Boiling water||1 Cup (16 tbs)|
|Fromage frais/Ricotta||8 Ounce (1 1/4 Cups Or 250 Gram)|
|Parmesan cheese||60 Milliliter (4 Tablespoon)|
Make the Ratatouille according to the instructions (omitting the Mozzarella) and keep warm.
Put the lasagne in a deep dish and cover with boiling water. Add a pinch of salt and a few drops of oil, cover with vented cling film (plastic wrap) and cook for 15 minutes. Leave to stand for 3 minutes, then drain and rinse thoroughly under cold running water. Lay the lasagne on a tea (dish) towel to dry. Do not use kitchen paper (paper towels) - it will stick.
To assemble, put a layer of lasagne in the bottom of an oblong dish, cover with pasta, then spread with fromage frais (or ricotta) and sprinkle with Parmesan cheese. Continue until all the ingredients are used up, finishing with a sprinkling of Parmesan cheese.
Heat through in the microwave or, if you want the top to brown, under the grill (broiler) or in a conventional oven.