Judi's Ratatouille Lasagne Recipe

Step 1

Preheat oven to 350 degrees.

Step 2

To prepare ratatouille, in 5 quart dutch oven, heat oil. Add onions and garlic. Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep stirring to prevent sticking. Stir in drained tomatoes, and seasonings. Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10 minutes. Spray an 12 x 8" lasagne size pan with nonstick cooking spray.

Step 3

Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara sauce. Sprinkle with mozzarella.

Step 4

Pour prepared Bechamel sauce over top. Cover with foil and bake 45 minutes or until bubbly. Remove foil and let brown about 4-5 minutes. Serve with grated Parmesan cheese.

Things You'll Need

  • 2tb Olive oil, good quality
  • 1c Diced zucchini squash
  • 1/2c Yellow summer squash, sliced
  • 1c Sliced brown mushrooms
  • 1c Diced green pepper
  • 1c Diced red bell pepper
  • 1c Eggplant with skin, diced
  • 1c Diced onion
  • 4 Garlic cloves, minced fine
  • 1lg Can chopped tomatoes,
  • -drained very well
  • 2tb Chopped fresh basil
  • 1/4ts Dried oregano, crushed with
  • -fingers
  • 1/4ts Italian Herb Seasoning
  • 4tb Italian flat leaf parsley
  • -minced
  • 1/4ts Black pepper
  • 1/4c Red wine, good quality
  • 1 1/2c Part skim ricotta cheese
  • 3/4oz Parmesan cheese, grated
  • Egg
  • 12 Lasagne noodles cooked and
  • -drained (use imported
  • -Italian if you can)
  • 3c Marinara sauce, homemade
  • 1/2c Mozzarella cheese, diced
  • Bechamel Sauce (see recipe)

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