Ratatouille lasagna takes all of the veggies that go into the traditional French stew and layers them between ricotta and noodles to make a tray of delicious comfort food.
You guys, I’m surrounded.
This is serious.
Last night I was sitting at my computer, so casually, when there was some crazy play in the World Series game that apparently called for screaming, swearing, and jumping jacks.
From all angles.
Not only was the.boy “reacting” in my ear (never mind the fact that when I want him to do some sort of cardiovascular exercise, he pretends he’s hard of hearing), but the walls and floor basically started shaking all around me because apparently everyone with a Y chromosome in my building felt similarly.
Also, apparently everyone in my building has a Y chromosome. From the sound of it.
I’m probably going to have to move out during the Superbowl.
I mean, there’s no just no other way.
On a totally unrelated note, if anyone is looking for a roommate the weekend of February 1st, I don’t snore, I’m moderately neat, and I make a mean lasagna.
I present this ratatouille lasagna as Exhibit A.
Filled with sweet roasted late summer/mid-fall vegetables, layers of ricotta, and a solid dose of fresh mozzarella, it is at once comforting but also fresh and light, unlike many pasta dishes of it’s kind. To save time so that you can make this on a weeknight, you could roast the veggies and set up the layers ahead of time, throwing it in the oven when you’re ready to cook for about 30 minutes.
Plus five minutes to let it cool before you dig in so you don’t end up with a messy cheese-everywhere ooey gooey life situation.
Although, those are the best kind.
- 1 lb cherry tomatoes
- salt and black pepper, to taste
- 6 tbsp olive oil, divided
- 1 medium eggplant, cut into ½-inch dice
- 2 summer squash, cut into ½-inch dice
- 1 red bell pepper, cut into 1-inch dice
- 1 onion, diced
- 6 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 tsp red pepper flakes
- 1 tsp herbs de provence
- ¾ lb lasagna noodles, cooked
- 1 lb ricotta
- 2 large eggs
- 8 oz fresh mozzarella, grated
- Heat oven to 425F.
- In a medium bowl, toss the cherry tomatoes with 2 tablespoons of the olive oil and salt and black pepper, to taste. Spread on a parchment-lined baking sheet.
- In a large bowl, toss the eggplant, summer squash, bell pepper, onion, and garlic with the remaining olive oil, balsamic vinegar, red pepper flakes, herbs de provence. Season to taste with salt and black pepper. Spread on a second parchment-lined baking sheet in an even layer.
- Put both baking sheets in the oven, with the tomatoes on the bottom rack and the other veggies on the top rack. Roast for 20 minutes. Remove the tomatoes from the oven and set aside to cool. Toss the other veggies on the pan using a spatula, and return to the oven. Roast for an additional 10 minutes. Remove from the oven and set aside.
- Lower the oven to 375F.
- Grease a lasagna pan with oil or cooking spray. Line the pan with a layer of lasagna noodles.
- In a medium bowl, whisk together the ricotta and eggs. Season to taste with salt and black pepper. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetable mixture and half of the cherry tomatoes. Top with a second layer of lasagna noodles. Add the remaining ricotta, roasted vegetables and cherry tomatoes. Top with a final layer of lasagna noodles and the grated mozzarella.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes. Let cool for 5 minutes before serving.
Craving more lasagna recipes? Check out these:
From Around the Web:
Vegetarian Polenta Lasagna Stacks from Bev Cooks
Tex-Mex Enchilada Skillet Lasagna from Neighborfood
Brussels Sprouts Lasagna from How Sweet It Is
Spinach Artichoke Lasagna Roll Ups from Two Peas and Their Pods
Creamy Tomato Lasagna Florentine from Pinch of Yum