Cold ratatouille lasagne with avocado and sardine fillets

Preparation

For the ratatouille, dice the ingredients into small cubes, fry them in olive oil until softened but still holding their shape, add the tomato, fry everything together for a minute, season with salt, and leave to cool.

For the vinaigrette, mix all the ingredients together with the diced tomato (seeded and peeled).

Cook the cannelloni pasta or soak it in water, depending on the type of pasta.

Once the ratatouille has cooled, mix it with a couple of tablespoons of mayonnaise, the mustard and the avocado, diced into small cubes.

Dry the pasta with a tea towel. Place a sheet of pasta on a plate, top with the ratatouille mixture, then another sheet of pasta. Repeat with another sheet of pasta and more ratatouille, finishing with a final sheet of pasta. Place the drained sardines on top, drizzle the vinaigrette over and around the dish, and finish with some sprouts or lettuce leaves.

Tip: if you don’t have much time during the week, you can make the ratatouille at the weekend, along with the vinaigrette, and on the day itself add the avocado and the rest of the ingredients and assemble the lasagne.

You can also buy ready-made ratatouille, but make sure to drain it well