Ratatouille rotolo

Name: Ratatouille rotolo | Asda Good Living
Total time: 10 h
Yield: 5
Cuisine: French
Ingredients: 2 tbsp Extra Virgin Olive Oil; 1 medium Aubergine, around 300g, cut into 2–3cm chunks; 2 medium Red Onions, thinly sliced; 3 Garlic cloves, crushed; 2 400g tins Chopped Tomatoes; 1 tsp dried Oregano; 2 Bay Leaves; 1 Red Pepper, cut into roughly 3cm chunks; 1 Yellow Pepper, cut into roughly 3cm chunks; 1 medium Courgette, cut into quarters lengthways then 2cm slices; 4 Asda Italian Fresh Egg Lasagne Sheets; 180g Asda Mild and Tender Baby Spinach; 250g Asda Ricotta Cheese; 1 tbsp Plain Flour; Generous pinch ground Nutmeg; 40g Grana Padano cheese or Parmesan, finely grated; 50g Mozzarella, grated; Salad Leaves, optional

Take your pasta bake to the next level with this Italian-style dish. It looks special and tastes amazing thanks to the slow-cooked veg sauce.

By Asda Good Living,22nd August 2023

Cook: 10 Hours

Serves: 5

Price: £1.82 per serving

Nutritional Information

Each 435g serving contains

Energy
6255kj
344kcal

17%

Fat
16.1g

Med
23%

Saturates
7.4g

High
37%

Sugars
15.2g

Low
17%

Salt
0.39g

Low
7%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1438kj/344kcal

Ingredients

2 tbsp Extra Virgin Olive Oil

1 medium Aubergine, around 300g, cut into 2–3cm chunks

2 medium Red Onions, thinly sliced

3 Garlic cloves, crushed

2 400g tins Chopped Tomatoes

1 tsp dried Oregano

2 Bay Leaves

1 Red Pepper, cut into roughly 3cm chunks

1 Yellow Pepper, cut into roughly 3cm chunks

1 medium Courgette, cut into quarters lengthways then 2cm slices

4 Asda Italian Fresh Egg Lasagne Sheets

180g Asda Mild and Tender Baby Spinach

250g Asda Ricotta Cheese

1 tbsp Plain Flour

Generous pinch ground Nutmeg

40g Grana Padano cheese or Parmesan, finely grated

50g Mozzarella, grated

Salad Leaves, optional

Method

Heat 1 tbsp of the oil in a large non-stick frying pan. Fry the aubergine for 3–4 mins over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat. Add the remaining oil and fry the onions for 3 mins or until lightly browned, stirring constantly. Add the garlic and cook for 15–30 secs more; stir constantly. Tip into a slow cooker.

Add the tomatoes, oregano and bay leaves. Season with salt and lots of freshly ground black pepper and stir well. Scatter the peppers over the tomatoes, then place the courgette on top. Place the browned aubergine pieces on top of the other vegetables but do not stir. Cover and cook on high for 4–5 hrs, or until the sauce is rich and sweet and the vegetables are tender.

Remove the pot carefully from the slow cooker and stir the vegetables and tomato sauce together. Transfer to a large, shallow ovenproof dish. Adjust the seasoning to taste. Preheat the oven to 200ºC/fan 180ºC/gas 6.

Half fill a large bowl with just-boiled water from a kettle. Add the lasagne sheets and leave to soften. Cook the spinach according to the packet instructions, ideally using the microwave. Drain well. Mix the ricotta in a bowl with the flour, nutmeg, half of the Grana Padano, a little salt and lots of freshly ground black pepper.

Using tongs, take one sheet of lasagne out of the water and place on a board. Spread with a quarter of the ricotta mixture, and top with a quarter of cooked spinach. Roll up like a Swiss roll, then cut the roll into 6–8 equal lengths, depending on the depth of your ovenproof dish. Place each rolled piece into the ratatouille, arranging them in the dish cut-side up. Continue making rolls and placing in the ratatouille in the dish until it’s all used.

Sprinkle with the grated mozzarella and remaining Grana Padano and bake for 20 mins or until the sauce is bubbling and the cheese is lightly browned. Serve with a generous lightly dressed salad, if you like.