Ratatouille Lasagna Recipes

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

Steps:

• Preheat oven to 400°F (200°C).
• Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
• Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
• Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
• In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
• To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
• In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
• Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
• Slice and serve.
• Enjoy!

Steps:

• Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces.
• In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp.
• Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling.
• Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender.
• Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates.
• Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain.
• Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender.
• Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling.
• Reduce heat to medium; cook, uncovered 15 minutes.
• Preheat oven to 375 degrees.
• In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit.
• Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese.
• Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned.
• Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.

Steps:

• Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
• Let stand to drain off excess juices, about 1 hour.
• Rinse under cold running water, drain, and pat dry with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.
• Add the onion, red bell pepper, and garlic.
• Cook, stirring often, until the vegetables are tender, about 8 minutes; transfer to a bowl.
• Add the remaining 2 tablespoons oil to the saucepan and increase the heat to med-high.
• Add the zucchini and eggplant and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
• Return the onion mixture to the pot, and stir in the tomatoes with their juices, tomato sauce, tomato paste, oregano, and hot red pepper.
• Bring to a boil, stirring often.
• Decrease heat to med-low; simmer, uncovered, until the eggplant is tender, about 20 minutes.
• Stir in the basil and season with salt and pepper.
• Make the cheese filling--mix the ricotta, parmesan, eggs, nutmeg, salt and pepper together.
• Position a rack in the center of the oven and preheat to 350°.
• Lightly oil a 13 x9 inch baking dish.
• Spread about 1 cup of the sauce in the pan.
• Top with 3 lasagna rectangles, side by side, but not touching.
• Spread with 1/3 of the ricotta mixture, 1 cup mozzarella, and 1 cup of the sauce.
• Top with 3 lasagna noodles; repeat the layering of the ricotta mixture, mozzarella, sauce, and lasagna noodles two more times, ending with a layer of lasagna rectangles.
• Spread the remaining sauce completely over the lasagna noodles.
• Cover with foil; bake for 30 minutes.
• Remove the foil and sprinkle with the remaining 1 cup mozzarella and the parmesan.
• Bake, uncovered, until the lasagna is bubbling throughout, about 20 minutes.
• Let stand 10 minutes; serve hot.