Garlic & Herbs Cheese
Poisson Gratiné & Frites
with Boursin Garlic & Herbs
We’re showing you how to host like a French at home with Manon Lagrève and her “Poisson Gratiné & Frites”, French inspired fish & chips.
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Level: easy
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Total Time: 50 MIN
Recipe
Ratatouille with Béchamel Sauce for Lasagne
with Boursin Garlic & Herbs
Looking for a showstopping dish that will impress your dinner guests? Try this! Packed full of spring vegetables and with an added garlicky kick, Ratatouille Lasagne with Boursin Béchamel is sure to elevate any dinner.
View the Ingredients List-
Featured Flavour
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Level medium
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Prep time 15 MIN
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Cook time 75 MIN
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Total time 90 MIN
Directions
Your Turn To Create
For Ratatouille Lasagne
- Turn on your oven to 170ºC degrees.
- Finely slice your onions, courgettes, aubergines and peppers into (smaller than bite sized pieces is a good size). Reserve some for the topping.
- Liberally oil a saucepan, and add your chopped vegetables set on a medium heat and fry for 10 minutes.
- Add your tinned tomato, garlic, oregano and fry for a further 5 minutes. Season with balsamic vinegar, salt and pepper and set aside.
- To make the cheese sauce, add your butter to the sauce pot and let it completely melt before adding flour. Stir until you achieve a thick paste. Add the mustard and stir until fully combined. Slowly add milk until you achieve a thick sauce. Finally add the Boursin and stir until completely melted.
- To layer your lasagne, add a ladle of your Ratatouille, then a small drizzle of your cheese sauce, the 3-4 lasagne sheets. Repeat until you have no more ratatouille and lasagne.
- Save a generous amount of cheese sauce for the top. Layer some of the leftover aubergine, tomato and courgette slices to decorate, then a sprinkling of smoked paprika and olive oil.
- Pop in the oven for 50-60 minutes until bubbling. Serve with a delicious green salad with a Balsamic Vinaigrette.
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Serves 6
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For Lasagne:
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2 large red onions
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2 courgettes
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2 large aubergines
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2 large peppers
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1/2 bunch basil
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6 garlic cloves
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700g passata
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2 Tbsp. balsamic vinegar
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For Cheese Sauce:
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80g salted butter
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3 Tbsp. plain flour
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1 pint of milk
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1 Tbsp. Dijon mustard
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1 Tbsp. Boursin Garlic & Herbs
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Salt and pepper
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1 tsp. smoked paprika to top
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10-15 fresh lasagne sheets
