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Ratatouille Lasagna

chef.jackson's picture
Ingredients
  Canola oil 2 Tablespoon
  Zucchini 1 Cup (16 tbs), halved
  Green bell pepper 1 Cup (16 tbs), diced
  Mushrooms 1 Cup (16 tbs), sliced
  Eggplant 1 Cup (16 tbs), diced
  Onion 3⁄4 Cup (12 tbs), sliced
  Garlic 2 Clove (10 gm), minced
  Plum tomatoes 1 1⁄4 Cup (20 tbs), chopped
  Basil 2 Tablespoon, chopped
  Parsley 2 Tablespoon, chopped
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Parmesan cheese 3⁄4 Ounce, grated
  Egg 1
  Lasagna noodles 6 Ounce, cooked, drained
  Bechamel sauce 1 Tablespoon
Directions

1. To prepare ratatouille, in large nonstick skillet, heat oil; add zucchini, bell pepper, mushrooms, eggplant, onion and garlic. Cook over medium-high heat, stirring, until eggplant softens and vegetables are crisp-tender, 5 minutes. Stir in tomatoes, basil, parsley, salt, black pepper and 1/4 cup water; bring to a boil. Reduce heat to low; simmer, stirring frequently, 10 minutes. Let cool.
2. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
3. To prepare filling, in medium bowl, combine ricotta, Parmesan cheese and egg, blending well. Place 3 lasagna noodles in prepared baking pan; layer with half the cheese mixture, the ratatouille and the remaining cheese mixture; cover with the remaining 3 lasagna noodles. Pour prepared Bechamel Sauce over top. Cover with foil; bake 30 minutes, or until bubbly. Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
4

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