FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F).
• 2.   Prepare the ratatouille:
  - Peel the tomatoes;
  - Peel and finely chop the onion and garlic;
  - Dice all the vegetables.
• 3.   In a saucepan, heat a tablespoon of olive oil and sauté the onion until translucent.
  Add the bell pepper, eggplant, and zucchini and sauté for 2 to 3 minutes.
  Then add the tomatoes, garlic, thyme, and a teaspoon of salt.
• 4.   Let simmer over low heat for 20 minutes, stirring occasionally.
  Season with pepper.
• 5.   Prepare the sauce:
  - Remove the basil leaves from the stems.
  In a saucepan, bring a liter of water to a boil with the bouillon cube.
  Immediately add the basil leaves and cook for 2 minutes.
  Remove the leaves with a slotted spoon (reserve the broth) and blend them with olive oil, 80g of Parmesan cheese, and the cream.
  Season with salt and pepper.
  Mix the preparation with the broth and add the cornstarch.
  Whisk together, bring to a boil, and let the sauce thicken over low heat.
• 6.   In a gratin dish, drizzle with olive oil.
  Add a small ladle of basil sauce and spread it evenly.
  Cover with lasagna sheets, then add the ratatouille.
  Pour another ladle of sauce and continue alternating the layers, finishing with the basil sauce.
  Sprinkle with the remaining Parmesan cheese and pepper.
• 7.   Bake for about 40 minutes, or until the surface is golden brown.

Notes & Suggestions

• You can also make it with 1/2 liter of béchamel sauce to which you add basil and Parmesan.