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French Style Lasagna

This French style lasagna has a ratatouille and Crème fraîche.
By Angie McGowan

Lasagna is a very special dish in our house.  I only make it a few times a year, because it takes quite a bit of time to prepare. I love to make it on a Sunday afternoon, so we have a nice big Sunday supper.

I’ve got my one favorite lasagna recipe, but I like to change it up once in a while. This time, I took my inspiration from French cuisine and made lasagna filled with ratatouille.

To get this recipe started, I make a simple ratatouille in my big skillet with eggplant, zucchini, yellow squash, onions and red bell peppers. After they are tender, I add canned chopped tomatoes, tomato sauce and lots of herbs. If you want to add even more flavor to this ratatouille sauce, add about 1 cup Bordeaux wine, and let the sauce thicken back up before using in lasagna.


To layer the lasagna, I start with ¼ of the sauce, then noodles, more sauce and sliced fresh mozzarella.


The next layers are more noodles, more sauce and then Crème fraîche.


Finish with another layer of noodles, more sauce, mozzarella and Parmesan cheese.


Then bake for 30 minutes, covered in aluminum foil and uncover for the last 15 minutes of baking and cook until golden brown and bubbly.


Wait for 1 minute before cutting into the lasagna. Serve with a simple salad.

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