Make and share this Ratatouille Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 2h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
- Let stand to drain off excess juices, about 1 hour.
- Rinse under cold running water, drain, and pat dry with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.
- Add the onion, red bell pepper, and garlic.
- Cook, stirring often, until the vegetables are tender, about 8 minutes; transfer to a bowl.
- Add the remaining 2 tablespoons oil to the saucepan and increase the heat to med-high.
- Add the zucchini and eggplant and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Return the onion mixture to the pot, and stir in the tomatoes with their juices, tomato sauce, tomato paste, oregano, and hot red pepper.
- Bring to a boil, stirring often.
- Decrease heat to med-low; simmer, uncovered, until the eggplant is tender, about 20 minutes.
- Stir in the basil and season with salt and pepper.
- Make the cheese filling--mix the ricotta, parmesan, eggs, nutmeg, salt and pepper together.
- Position a rack in the center of the oven and preheat to 350°.
- Lightly oil a 13 x9 inch baking dish.
- Spread about 1 cup of the sauce in the pan.
- Top with 3 lasagna rectangles, side by side, but not touching.
- Spread with 1/3 of the ricotta mixture, 1 cup mozzarella, and 1 cup of the sauce.
- Top with 3 lasagna noodles; repeat the layering of the ricotta mixture, mozzarella, sauce, and lasagna noodles two more times, ending with a layer of lasagna rectangles.
- Spread the remaining sauce completely over the lasagna noodles.
- Cover with foil; bake for 30 minutes.
- Remove the foil and sprinkle with the remaining 1 cup mozzarella and the parmesan.
- Bake, uncovered, until the lasagna is bubbling throughout, about 20 minutes.
- Let stand 10 minutes; serve hot.
Nutrition Facts : Calories 397.6, Fat 22.1, SaturatedFat 10.8, Cholesterol 88.5, Sodium 1088.2, Carbohydrate 28.8, Fiber 4.6, Sugar 8.1, Protein 22.5
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