Roasted Ratatouille Lasagna
 
 
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.
Yield: 8 servings
Ingredients
  • 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
Instructions
  1. Heat oven to 425F.
  2. 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.
  3. 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.
  4. 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.
  5. Lower the oven to 375F.
  6. Grease a lasagna pan with oil or cooking spray. Line the pan with a layer of lasagna noodles.
  7. 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.
  8. 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.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ⅛ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/10/roasted-ratatouille-lasagna.html