Ratatouille Lasagna Recipes

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RATATOUILLE LASAGNA RECIPE BY TASTY



Ratatouille Lasagna Recipe by Tasty image

Here's what you need: olive oil, yellow onion, bell peppers, garlic, salt, pepper, eggplant, yellow squashes, medium zucchinis, tomato paste, dried oregano, fresh thyme, diced tomato, ricotta cheese, shredded mozzarella cheese, fresh basil, fresh parsley, egg, japanese eggplants, zucchinis, yellow squashes, roma tomatoes, lasagna noodle

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 23

4 tablespoons olive oil, divided
1 yellow onion, diced
3 bell peppers, seeded and chopped
6 cloves garlic, minced, divided
salt, to taste
pepper, to taste
1 lb eggplant, cut into ½-inch (1 cm) cubes
2 yellow squashes, cut into ½-inch (1 cm) cubes
2 medium zucchinis, cut into ½-inch (1 cm) cubes
12 oz tomato paste
1 tablespoon dried oregano
2 tablespoons fresh thyme
28 oz diced tomato
30 oz ricotta cheese
1 cup shredded mozzarella cheese
¼ cup fresh basil, chopped
½ cup fresh parsley, chopped
1 egg
2 japanese eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
6 roma tomatoes, thinly sliced
lasagna noodle, cooked

Steps:

  • Preheat oven to 400°F (200°C).
  • 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.
  • 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.
  • 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.
  • In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
  • 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.
  • 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.
  • Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 9 grams, Protein 17 grams, Sugar 18 grams

RATATOUILLE LASAGNA



Ratatouille Lasagna image

This is not your ordinary lasagna- a ratatouille sauce is layered with the lasagna noodles and the cheese.A delicious and slightly different take on lasagna- add a side salad and some crusty bread and dinner is served! I usually will add about 1/2 teaspoon oregano and 1 t. basil to the vegetable mixture just because I like those spices in Italian food!

Provided by Leslie in Texas

Categories     One Dish Meal

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 14

2 small zucchini (about 8 oz. each)
1 small eggplant (about 1 lb.)
1 large green pepper
1 large red pepper
4 tablespoons olive oil, divided
4 1/2 teaspoons sugar, divided
2 1/4 teaspoons salt, divided
1/2 cup water
1 (16 ounce) package lasagna noodles (16 noodles)
1 medium onion, chopped
1 (35 ounce) can Italian plum tomatoes
1/2 teaspoon dried thyme leaves, crushed
1 lb fontina (4 cups) or 1 lb mozzarella cheese, shredded (4 cups)
parmesan cheese, for serving if desired

Steps:

  • Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces.
  • In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp.
  • Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling.
  • Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender.
  • Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates.
  • Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain.
  • Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender.
  • Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling.
  • Reduce heat to medium; cook, uncovered 15 minutes.
  • Preheat oven to 375 degrees.
  • In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit.
  • Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese.
  • Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned.
  • Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.

Nutrition Facts : Calories 448.2, Fat 20.7, SaturatedFat 9.7, Cholesterol 52.8, Sodium 899.4, Carbohydrate 47.3, Fiber 5.5, Sugar 9.3, Protein 19.7

RATATOUILLE LASAGNA



Ratatouille Lasagna image

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

1 large zucchini, scrubbed and cut into 1/2-inch dice
1 large eggplant, cut into 1/2-inch dice
2 teaspoons kosher salt
1/4 cup extra virgin olive oil, divided
1 large onion, chopped
1 large red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
2 garlic cloves, finely chopped
1 (28 ounce) can chopped tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
salt
fresh ground black pepper
1 (15 ounce) container ricotta cheese
1 cup freshly grated parmesan cheese
2 large eggs, beaten
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 (8 ounce) package no-cook lasagna noodles
4 cups shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

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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