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Ratatouille Lasagna

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Submitted by s_ewins

YIELD

6 servings

PREP

60 min

COOK

40 min

READY

60 min

Ingredients

1 1
EACH EACH EGGPLANT
1/4 inch slices *
2 2
EACH EACH ZUCCHINI
1/4 inch slices
2 2
EACH EACH YELLOW SUMMER SQUASH
1/4 inch slices
2 473
CUPS ML TOMATOES
peeled, seeded, and diced
1 237
CUP ML SWEET RED BELL PEPPERS
diced
1 237
CUP ML YELLOW ONION
diced
2 3E+1
TABLESPOONS ML GARLIC
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
2 3E+1
TABLESPOONS ML BASIL
chopped
2 3E+1
TABLESPOONS ML OREGANO
chopped *
1 237
CUP ML PARMESAN CHEESE
grated
4 2E+1
TEASPOONS ML OLIVE OIL

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 8×10 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 159 55% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 270mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 36% Vitamin C 107%
Calcium 22% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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