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Judi's Ratatouille Lasagne

Judi's Ratatouille Lasagne comes together with Olive Oil Good Quality, Green Pepper, Red Bell Pepper, Eggplant With Skin Diced, and Onion. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 cup
• 1 cup
• 1 cup
• 1 cup
• 1/4 tsp
• 1 1/2 cup
• 3/4 oz
• 3 cup
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees.

2. 2

   To prepare ratatouille, in 5 quart dutch oven, heat oil.

3. 3

   Add onions and garlic.

4. 4

   Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes.

5. 5

   Keep stirring to prevent sticking.

6. 6

   Stir in drained tomatoes, and seasonings.

7. 7

   Add wine.

8. 8

   Bring to boil.

9. 9

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

10. 10

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

11. 11

    Blend well.

12. 12

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

13. 13

    Put 6 lasagne noodles on top of sauce.

14. 14

    Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture.

15. 15

    Cover with remaining 6 noodles.

16. 16

    Add a very thin layer of marinara sauce.

17. 17

    Sprinkle with mozzarella.

18. 18

    Pour prepared Bechamel sauce over top.

19. 19

    Cover with foil and bake 45 minutes or until bubbly. Remove foil and let brown about 4-5 minutes. Serve with grated Parmesan cheese.