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Ratatouille Lasagna

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Ingredients

Warning0 allergens identified

Ratatouille Lasagna

For the Sauce

2 tablespoons extra virgin olive oildivided

1 yellow onionchopped

2 cloves garlicminced

1 eggplantcut into 1/2″ cubes

2 zucchinicut into 1/2″ cubes

1 yellow bell pepperseeded and chopped

1 red bell pepperseeded and chopped

56 ounces crushed tomatoes

1 tbsp tomato paste

1 tbsp sugar

1 bay leaf

3 sprigs fresh thymeor 1 teaspoon dried

12 leaves fresh basilchopped

For the Lasagna

13 ½ ounces lasagna noodlesuncooked

15 ounces ricotta cheese

2 cups mozzarellagrated

Instructions

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Prepare the sauce:

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and saute 5 minutes or until the onion has softened.

Add one more tablespoon of olive oil and add the eggplant. Saute for 1 minute and reduce heat to medium low and cover for about 10 minutes or until the eggplant is soft, stirring occasionally. Add 1-2 more tablespoons of oil if the pan becomes dry.

Add the zucchini and bell pepper and saute 2 minutes. Turn the heat back up to medium and add the crushed tomatoes, tomato paste, sugar, and thyme. Stir and bring to a boil. Reduce heat and simmer for 20-30 minutes.

Stir in the freshly chopped basil.

Prepare the lasagna:

Preheat the oven to 350 degrees and grease a 9×13" baking dish with cooking spray.

Boil the lasagna according to package instructions and drain.

Place 1 cup of sauce in the bottom of the baking dish. Layer with the pasta, then spread 1/4 of the ricotta over the noodles. Top with more sauce, followed by the grated cheese. Repeat layers and bake in the oven for 30-45 minutes, till bubbly and golden brown. If the lasagna is browning too quickly, cover loosely with foil.

Let the lasagna stand at room temperature for 10-15 minutes, then slice and serve. Serve garnished with more fresh basil if desired, and enjoy!

Nutrition

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Tips & Tricks (5)

Salt and Drain Your Eggplant 🍆
Slice eggplant, salt generously, and let sit for 30 minutes to release moisture and bitterness, then pat dry before roasting to achieve a tender, less watery final dish.
Caramelize Your Vegetables 🧅
Cook onions, bell peppers, and garlic low and slow over medium heat for 8-10 minutes until deeply caramelized; this builds a rich, sweet foundation for your sauce.
Pre-roast Vegetables for Concentrated Flavor 🔥
Roast eggplant, zucchini, and bell peppers at 400°F for 15-20 minutes before layering to remove excess moisture and intensify their natural sweetness and depth.
Balance Acidity with a Pinch of Sugar 🍅
Add the specified sugar to your tomato-based sauce to neutralize acidity and enhance the natural sweetness of the ratatouille vegetables for a perfectly balanced flavor profile.
Layer Strategically and Let It Rest 🛏️
After assembling, cover and refrigerate your lasagna for at least 2 hours (or overnight) to allow flavors to meld and noodles to fully absorb sauce for cleaner slicing.