Robertsons Barbecue Spice Value Pack 128g

Ingredients (serves 4)

• 1 Onion finely chopped
• 3 Garlic Cloves chopped
• 15 ml Oil
• 1 Red Bell Pepper
• 1 Aubergine
• 5 Baby Marrows
• 125 g Mushrooms all chopped into even sized dice
• 1 Tin of Chopped Tomato tin
• 20 ml Robertsons Italian Herbs
• 10 ml Robertsons Barbecue Spice
• 5 ml Salt
• 5 ml  Coarse Black Pepper
• 6 Lasagne Sheets
• 125 ml Grated Parmesan
• WHITE SAUCE:
• 62.5 ml Butter
• 125 ml Flour
• 750 ml Milk
• 0.5 ml Nutmeg
• 7.5 ml Salt
• 2.5 ml  Coarse Black Pepper

Instructions

1. Heat the oil in a pan and fry the onion and garlic until soft
2. Add all the cubed vegetables and fry for 7 minutes
3. Add the tinned tomato and herbs and spices and simmer for 5 minutes
4. For the white sauce, melt the butter and stir in the flour until mixed
5. Add a little milk at a time, whisking so that there are no lumps
6. Add the spices and stir until thick
7. To assemble.
8. Place 1/3 of the white sauce in the bottom of a 2lt rectangular oven dish
9. Place half of the ratatouille mix over the sauce
10. Lay down the 3 sheets of lasagne on top of the ratatouille, ensuring that they do not overlap.
11. Repeat with another 1/3 of the original white sauce, topping with the remaining vegetables and 3 lasagne sheets
12. Top with the remaining white sauce and sprinkle with the grated parmesan
13. Bake at 160 degrees Celsius for 40 minutes or until golden