This hearty Italian-inspired dish transforms traditional ratatouille vegetables into a comforting lasagne. Layers of tender eggplant, zucchini, and mushrooms are simmered with garlic, herbs, and red wine to create a deeply flavorful vegetable sauce. This savory mixture is layered with creamy ricotta filling, fresh mozzarella, and homemade marinara between sheets of pasta. It offers a robust texture and aromatic taste that satisfies without being heavy. Perfect for weeknight dinners or vegetarian gatherings, this recipe brings home-style warmth to your table using fresh seasonal produce.
Judi’S Ratatouille Lasagne
Description
This hearty Italian-inspired dish transforms traditional ratatouille vegetables into a comforting lasagne. Layers of tender eggplant, zucchini, and mushrooms are simmered with garlic, herbs, and red wine to create a deeply flavorful vegetable sauce. This savory mixture is layered with creamy ricotta filling, fresh mozzarella, and homemade marinara between sheets of pasta. It offers a robust texture and aromatic taste that satisfies without being heavy. Perfect for weeknight dinners or vegetarian gatherings, this recipe brings home-style warmth to your table using fresh seasonal produce.Ingredients
Directions
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Preheat oven to 350 degrees F (177°C).
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In a 5-quart Dutch oven, heat olive oil over medium heat. Add onions and garlic, stirring for 1-2 minutes until fragrant.
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Add zucchini, yellow squash, mushrooms, eggplant, green pepper, and red bell pepper. Cook for 5-6 minutes, stirring frequently to prevent sticking.
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Stir in drained tomatoes, basil, oregano, Italian seasoning, parsley, black pepper, and red wine. Bring mixture to a boil.
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Reduce heat to low, cover, and simmer for about 10 minutes until vegetables are tender.
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Spray a 12 x 8 inch lasagne pan with nonstick cooking spray.
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In a medium bowl, combine ricotta cheese, parmesan cheese, and egg. Blend well until smooth.
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Spread a thin layer of marinara sauce on the bottom of the prepared pan.
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Place 6 lasagne noodles on top of the sauce.
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Layer with half of the ricotta cheese mixture, followed by half of the ratatouille vegetable mixture.
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Spread the remaining ricotta cheese mixture over the vegetables.
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Cover with the remaining 6 lasagne noodles.
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Add a very thin layer of marinara sauce over the top noodles.
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Sprinkle diced mozzarella cheese over the sauce.
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Pour the prepared Bechamel sauce evenly over the top.
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Cover with foil and bake for 45 minutes or until bubbly.
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Remove foil and bake for an additional 4-5 minutes to brown the top.
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Serve warm with extra grated Parmesan cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 171.6kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 18.9mg1%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 7.4g30%
- Sugars 12.6g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use imported Italian lasagne noodles if available for better texture.
Ensure chopped tomatoes are drained very well to prevent a watery lasagne.
Bechamel sauce recipe is not included here; prepare separately before assembling.
This dish can be assembled ahead of time and refrigerated before baking. Add 10-15 minutes to baking time if cooking from cold.
