Ratatouille Lasagna

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READY IN: 1hr 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces.
  • In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp.
  • Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling.
  • Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender.
  • Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates.
  • Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain.
  • Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender.
  • Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling.
  • Reduce heat to medium; cook, uncovered 15 minutes.
  • Preheat oven to 375 degrees.
  • In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit.
  • Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese.
  • Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned.
  • Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.
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