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Ratatouille Lasagna

Mon dieu!

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Ratatouille Lasagna

12 servingsINGREDIENTS4 tablespoons olive oil, divided1  yellow onion, diced3  bell pepper, seeded and chopped6 cloves garlic, minced, divided salt, to taste pepper, to taste455 g (1 lb) eggplant, cut into ½-inch (1 cm) cubes2  yellow squash, cut into ½-inch (1 cm) cubes2  medium zucchini, cut into ½-inch (1 cm) cubes340 g (12 oz) tomato paste1 tablespoon dried oregano2 tablespoons fresh thyme795 g (28 oz) diced tomato850 g (30 oz) ricotta cheese100 g (1 cup) shredded mozzarella cheese10 g (1/4 cup) fresh basil, chopped20 g (1/2 cup) fresh parsley, chopped1  egg2  japanese eggplant, thinly sliced2  zucchini, thinly sliced2  yellow squash, thinly sliced6  roma tomato, thinly sliced lasagna noodle, cookedPREPARATION1. Preheat oven to 400°F (200°C).2. Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.3. Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.4. Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.5. In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.6. To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.7. In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.8. Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.9. Slice and serve.10. Enjoy!Inspired by:https://flavorthemoments.com/ratatouille-lasagna/
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12 servings

INGREDIENTS

4 tablespoons olive oil, divided

1 yellow onion, diced

3 bell pepper, seeded and chopped

6 cloves garlic, minced, divided

salt, to taste

pepper, to taste

455 g (1 lb) eggplant, cut into ½-inch (1 cm) cubes

2 yellow squash, cut into ½-inch (1 cm) cubes

2 medium zucchini, cut into ½-inch (1 cm) cubes

340 g (12 oz) tomato paste

1 tablespoon dried oregano

2 tablespoons fresh thyme

795 g (28 oz) diced tomato

850 g (30 oz) ricotta cheese

100 g (1 cup) shredded mozzarella cheese

10 g (1/4 cup) fresh basil, chopped

20 g (1/2 cup) fresh parsley, chopped

1 egg

2 japanese eggplant, thinly sliced

2 zucchini, thinly sliced

2 yellow squash, thinly sliced

6 roma tomato, thinly sliced

lasagna noodle, cooked

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.

3. Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.

4. Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.

5. In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.

6. To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.

7. In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.

8. Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.

9. Slice and serve.

10. Enjoy!

Inspired by:

https://flavorthemoments.com/ratatouille-lasagna/