Ratatouille em forma de lasanha

In relation to the mass

Components

• 1½ tea cups of whole wheat flour
• 1 1/2 teaspoons of wheat flour
• Two eggs
• 1 tablespoon of milk
• One-third of a cup of warm water
• 1 tablespoon of salt
• Five liters of water

Setup phase

1. In a bowl, combine the flours and salt. Create a well in the middle and pour in the lightly beaten eggs, milk, and warm water. Using your hands, knead the mixture from the center outward, gradually mixing in the dry ingredients until a dough ball forms. Allow the dough to rest for 10 minutes.

1. Cover a smooth surface and roll out the dough with a rolling pin until it is 2 mm thick. Cut into rectangles measuring 10×5 cm.
2. In a big pot, bring 5 liters of water to a boil with one tablespoon of salt. While waiting, get the ratatouille ready.

For preparing and putting together ratatouille

Components

• Four mature tomatoes
• One yellow bell pepper
• Two zucchinis
• 2 aubergines
• 2 garlic cloves
• Two onions
• One cup (tea) of freshly grated parmesan cheese on time
• 1 1/2 teaspoons of shredded provolone cheese
• 4 spoons of olive oil
• 1 teaspoon of salt
• A pinch of ground pepper added at the right moment.

Ready state

1. Score an X at the bottom of each tomato. Briefly immerse the tomatoes in a pot of boiling water. Have a separate bowl filled with ice water ready. Take the tomatoes out of the hot water and immediately place them in the ice water. Using the X, peel the skin away in four sections. The thermal shock helps the skin come off more easily. Slice the tomatoes into quarters and take out the seeds.

1. Blend 2 tomatoes and chop the remaining 2 into cubes.
2. On a cutting board, slice the peppers and remove the seeds. Chop the zucchini and eggplants into 1.5 cm cubes. Peel the garlic cloves and halve them. Slice the onions very thinly or grate them. In a bowl, combine the parmesan cheese with the provolone. Set aside.
3. Heat a large frying pan over medium heat with 3 tablespoons of olive oil. Sauté the onion for 2 minutes, then add the garlic cloves. Cook for an additional 5 minutes before removing the garlic cloves. Add the peppers and cook for 10 minutes. Incorporate the eggplant and zucchini cubes, cooking for another 10 minutes. Add the tomato cubes, season with salt and a pinch of ground pepper. Stir well and turn off the heat. Set aside.
4. Once the water in the pan is boiling, cook each dough rectangle for 2 minutes. Use a skimmer to remove the dough and allow the water to drain thoroughly. Place the pieces on a roasting pan greased with olive oil and a bit of water mixed with olive oil to prevent sticking. Repeat the process with the remaining dough.

For installation

1. Set the oven to 180°C (medium heat). Combine the rest of the olive oil with a 25 x 35 cm ovenproof dish.
2. In the container, assemble the lasagna by layering the vegetable ratatouille, then sprinkling a small amount of the cheese blend. Finish by covering with the dough. Continue this process until all the dough is used.
3. Place the blended tomato in a dish and sprinkle with cheeses. Bake in the oven for 15 minutes until golden. Serve immediately.