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Ratatouille Lasagna

Ratatouille Lasagna

Ratatouille Lasagna is a hearty vegetarian lasagna recipe that’s reminiscent of ratatouille. It’s packed with veggies, ricotta and mozzarella in a homemade sauce!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Servings: 8 servings

Calories: 447 kcal per serving

Ingredients

  • 2 tablespoons - extra virgin olive oil
  • 1 - yellow onion
  • 2 cloves - garlic
  • 1 - eggplant
  • 2 - zucchini
  • 1 - yellow bell pepper
  • 1 - red bell pepper
  • 56 ounces - crushed tomatoes
  • 1 tbsp - tomato paste
  • 1 tbsp - sugar
  • 1 - bay leaf
  • 3 sprigs - fresh thyme
  • 12 leaves - fresh basil
  • 13 ½ ounces - lasagna noodles
  • 15 ounces - ricotta cheese
  • 2 cups - mozzarella

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the freshly chopped basil.
  5. Preheat the oven to 350 degrees and grease a 9×13" baking dish with cooking spray.
  6. Boil the lasagna according to package instructions and drain.
  7. 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.
  8. 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

Energy: 447 kcal | Total Fat: 13 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 40 mg | Total Carbs: 66 g | Fiber: 9 g | Sugars: 14 g | Proteins: 24 g | Sodium: 630 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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