Judi's Ratatouille Lasagne

Name: Judi's Ratatouille Lasagne
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: olive oil; zucchini; yellow summer squash; mushrooms; green bell peppers; sweet red bell peppers; eggplant; onions; garlic cloves; tomatoes; basil; oregano; italian seasoning; italian parsley; black pepper; red wine; ricotta cheese; parmesan, parmigiano-reggiano cheese, grated; eggs; lasagna noodles; marinara sauce; mozzarella cheese; bechamel (white) sauce

Yield

6 servings

Prep

30 min

Cook

45 min

Ready

1 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	olive oil good quality
1	cup	zucchini diced	*
½	cup	yellow summer squash sliced	*
1	cup	mushrooms brown, sliced
1	cup	green bell peppers diced
1	cup	sweet red bell peppers diced
1	cup	eggplant with skin, diced	*
1	cup	onions diced
4	x	garlic cloves minced fine	*
1	can	tomatoes drained very well	*
2	tablespoons	basil chopped fresh
¼	teaspoon	oregano crushed with fingers
¼	teaspoon	italian seasoning	*
4	tablespoons	italian parsley minced
¼	teaspoon	black pepper
¼	cup	red wine good quality	*
Filling
1 ½	cups	ricotta cheese part skim
¾	ounce	Parmesan cheese grated
1	each	eggs
12	x	lasagna noodles cooked drained	*
3	cups	marinara sauce homemade
½	cup	mozzarella cheese diced	*
1	x	bechamel (white) sauce	*

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	olive oil good quality
237	ml	zucchini diced	*
118	ml	yellow summer squash sliced	*
237	ml	mushrooms brown, sliced
237	ml	green bell peppers diced
237	ml	sweet red bell peppers diced
237	ml	eggplant with skin, diced	*
237	ml	onions diced
4	x	garlic cloves minced fine	*
1	can	tomatoes drained very well	*
3E+1	ml	basil chopped fresh
1.3	ml	oregano crushed with fingers
1.3	ml	italian seasoning	*
6E+1	ml	italian parsley minced
1.3	ml	black pepper
59	ml	red wine good quality	*

Filling
355	ml	ricotta cheese part skim
21.7	ml/g	Parmesan cheese grated
1	each	eggs
12	x	lasagna noodles cooked drained	*
7.1E+2	ml	marinara sauce homemade
118	ml	mozzarella cheese diced	*
1	x	bechamel (white) sauce	*

Directions

Preheat oven to 350℉ (180℃). To prepare ratatouille, in 5 quart dutch oven, heat oil.

Add onions and garlic. Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5 to 6 minutes.

Keep stirring to prevent sticking. Stir in drained tomatoes, and seasonings. Add wine.

Bring to boil. Reduce heat to low, cover and simmer about 10 minutes.

Spray an 12 x 8" lasagne size pan with nonstick cooking spray.

Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg.

Blend well. Put a thin layer of marinara sauce in bottom of pan.

Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture.

Cover with remaining 6 noodles. Add a very thin layer of marinara sauce.

Sprinkle with mozzarella. Pour prepared Bechamel sauce over top. Cover with foil and bake 45 minutes or until bubbly.

Remove foil and let brown about 4 to 5 minutes. Serve with grated Parmesan cheese.

* not incl. in nutrient facts

Nutrition Facts

198g

Amount per Serving

Calories 62820% of calories from fat

% Daily Value *

Total Fat 14g 22%

Saturated Fat 5g 24%

Trans Fat 0g

Cholesterol 50mg 17%

Sodium 382mg 16%

Total Carbohydrate 33g 33%

Dietary Fiber 7g 28%

Sugars g

Protein 48g

Vitamin A 33% • Vitamin C 98%

Calcium 16% • Iron 27%

Judi's Ratatouille Lasagne

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