Ratatouille Lasagna
Yield
6 servingsPrep
60 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
1/4 inch slices |
*
|
| 2 | each |
zucchini
1/4 inch slices |
|
| 2 | each |
yellow summer squash
1/4 inch slices |
|
| 2 | cups |
tomatoes
peeled, seeded, and diced |
|
| 1 | cup |
sweet red bell peppers
diced |
|
| 1 | cup |
yellow onion
diced |
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
basil
chopped |
|
| 2 | tablespoons |
oregano
chopped |
*
|
| 1 | cup |
Parmesan cheese
grated |
|
| 4 | teaspoons |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
1/4 inch slices |
*
|
| 2 | each |
zucchini
1/4 inch slices |
|
| 2 | each |
yellow summer squash
1/4 inch slices |
|
| 473 | ml |
tomatoes
peeled, seeded, and diced |
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 237 | ml |
yellow onion
diced |
|
| 3E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
basil
chopped |
|
| 3E+1 | ml |
oregano
chopped |
*
|
| 237 | ml |
Parmesan cheese
grated |
|
| 2E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In a colander, toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes.
Rinse eggplant sliced and pat dry.
In a bowl combine tomatoes, onions, peppers, and garlic.
In another bowl combine olive oil, herbs and ½ cup of Parmesan cheese.
Oil an 8x10 baking dish . Cover bottom of dish with a layer of eggplant slices, slightly overlapping.
Drizzle with herbed oil, and season with salt and pepper.
Top with zucchini, then summer squash, seasoning each layer.
Top with about ⅓ of tomato mixture.
Repeat with remaining vegetables, oil and tomato mixture, ending with a layer of sliced vegetables.
Top with remaining cup of Parmesan. Bake 40 minutes or until vegetables are tender and top is lightly browned.
Allow to cool slightly before cutting and serving.
