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    You are in: Home / Recipes / Ratatouille Lasagna Recipe
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    Ratatouille Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    ratherbeswimmin''s Note:

    In 'Summer Gatherings' by Rick Rodgers

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    Ingredients:

    Servings:

    Units: US | Metric

    Ratatouille Sauce

    Cheese Filling

    Remaining

    Directions:

    1. 1
      Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
    2. 2
      Let stand to drain off excess juices, about 1 hour.
    3. 3
      Rinse under cold running water, drain, and pat dry with paper towels.
    4. 4
      Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.
    5. 5
      Add the onion, red bell pepper, and garlic.
    6. 6
      Cook, stirring often, until the vegetables are tender, about 8 minutes; transfer to a bowl.
    7. 7
      Add the remaining 2 tablespoons oil to the saucepan and increase the heat to med-high.
    8. 8
      Add the zucchini and eggplant and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
    9. 9
      Return the onion mixture to the pot, and stir in the tomatoes with their juices, tomato sauce, tomato paste, oregano, and hot red pepper.
    10. 10
      Bring to a boil, stirring often.
    11. 11
      Decrease heat to med-low; simmer, uncovered, until the eggplant is tender, about 20 minutes.
    12. 12
      Stir in the basil and season with salt and pepper.
    13. 13
      Make the cheese filling--mix the ricotta, parmesan, eggs, nutmeg, salt and pepper together.
    14. 14
      Position a rack in the center of the oven and preheat to 350°.
    15. 15
      Lightly oil a 13 x9 inch baking dish.
    16. 16
      Spread about 1 cup of the sauce in the pan.
    17. 17
      Top with 3 lasagna rectangles, side by side, but not touching.
    18. 18
      Spread with 1/3 of the ricotta mixture, 1 cup mozzarella, and 1 cup of the sauce.
    19. 19
      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.
    20. 20
      Spread the remaining sauce completely over the lasagna noodles.
    21. 21
      Cover with foil; bake for 30 minutes.
    22. 22
      Remove the foil and sprinkle with the remaining 1 cup mozzarella and the parmesan.
    23. 23
      Bake, uncovered, until the lasagna is bubbling throughout, about 20 minutes.
    24. 24
      Let stand 10 minutes; serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Ratatouille Lasagna

    Serving Size: 1 (318 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 397.6
     
    Calories from Fat 199
    50%
    Total Fat 22.1 g
    34%
    Saturated Fat 10.8 g
    54%
    Cholesterol 88.4 mg
    29%
    Sodium 1088.1 mg
    45%
    Total Carbohydrate 28.8 g
    9%
    Dietary Fiber 4.6 g
    18%
    Sugars 8.1 g
    32%
    Protein 22.5 g
    45%

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