Lasagna With Ratatouille, Tuna And Egg

Lasagna is one of the most popular dishes in the world. With a wide variety of possibilities when preparing it, we present you one of the most delicious options:  lasagna with ratatouille, tuna and egg. It is easy and fast to prepare and you are sure to triumph among your guests. Do we prepare it?

Ingredients

For the base

• A box of pasta for lasagna
• 400 g of tuna in water
• 200 g of ratatouille
• 4 large eggs
• Grated Parmesan cheese
• 25 ml of meat broth

For the sauce

• 3 cubes of butter
• 80 g of flour
• 800 ml milk at room temperature
• Salt, pepper, oregano and garlic powder.

Utensils

• Big pot
• Large lasagna pan
• Strainer
• 2 medium pans

Preparation

• The first thing you should do is put the eggs to cook, remove the shell and reserve them for later use.

• Heat water in a large pot and bring it to a boil.
• Add a little salt to it and add the lasagna sheets to soften them.
• Cook the slices for 5 minutes, stirring gently so they don’t stick.
• Remove the slices from the hot water and run them through the cold water stream. In this way you will prevent them from continuing to cook due to the heat and leave them on a clean cloth to dry.
• Put 4 tablespoons of oil to heat in a pan over medium heat, when ready, add the ratatouille and stir well.
• Place the tuna and mix the ingredients until they are integrated.
• Put on low heat and add the meat broth, let everything cook for a few minutes.
• Meanwhile, cut the eggs into small cubes and add them to the pan, raising the heat to medium again.
• Season with salt, pepper and oregano, let it cook until it has a doughy appearance, stirring occasionally.
• Prepare the bechamel sauce by heating the butter cubes in a separate pan over medium heat.

• In another container, dissolve the flour with the milk until there are no lumps and add it to the butter.
• Stir without stopping until you get the preparation to thicken. Once it is ready, try it and salt and pepper it to your liking.
• Grease the lasagna pan and preheat the oven to 220 ° C.
• Cover the bottom of the pan with a few plates of pasta, until you cover it completely.
• Place a generous layer of béchamel sauce on the pasta.
• Add a layer of the ratatouille, tuna and egg sauce, spreading it well.
• Take a handful of grated cheese and place it on top of the ratatouille.
• Cover the cheese with a new layer of pasta and repeat the process until you finish your ingredients or until you reach the edge of the mold.
• To finish, cover the top with a thick layer of bechamel sauce and sprinkle it with a good amount of Parmesan cheese.
• Take the mold to the oven and let it bake for about 20 minutes or until the cheese is well gratinated.
• Then remove the mold from the oven and let the lasagna cool for a few minutes.

• Plate accompanying the lasagna with bread, salad and a good wine.

Additional tips

• This recipe has a medium difficulty level and can be ready in approximately 45 minutes.
• For the ratatouille you can make your favorite variation. Just keep in mind that they should be ingredients that do not compete with tuna or egg: olives or soft cheeses, for example.
• If you wish, you can add slices of double cream cheese or mozzarella to give your lasagna more flavor.
• Lasagna has the particularity of being able to be made with a large number of ingredients, therefore you can let your imagination fly and have fun while you cook.
• This recipe has many variations, both in the ingredients of the pisco and in the protein you use. For example, you can replace tuna with chicken or meat.

If you have guests at home, do not hesitate to prepare this recipe for them! They sure love it and ask you to do it in special moments. Tell us how it turned out and if your guests have been satisfied. Take advantage!