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ROASTED RATATOUILLE LASAGNA

August 17, 2017

Welcome to MEATLESS MONDAY, done right! This is not one of my favorite days of the week but this lasagna makes it much better. The vegetables in Ratatouille are probably my favorite vegetables. I also love all kinds of squash. So just imagine all the flavors in this vegetarian lasagna... eggplants, zucchini, tomatoes.... with the addition of Acorn Squash! It's very rustic and comforting.  I have to say though making this vegetable lasagna for me is definitely not a quick meal. Like a lot of my dishes, it’s one of those 'time consuming but not difficult' recipes. It’s not something I would make all the time. It just has to happen on one of those days when I feel it. It’s a good way to get those veggies out of the fridge and into your diet. It's also a great way to feed the kids their veggies! It’s a hearty vegetarian meal that’s guaranteed to satisfy!

 

 

Ingredients:

  • 1 16 oz box whole wheat lasagna noodles

Vegetable Filling

  • 1 lb acorn squash, sliced thinly 

  • 2 zucchinis, sliced thinly

  • 1 eggplant, sliced thinly

  • olive oil 

  • 3 tsps dried thyme

  • salt & pepper

Tomato Sauce

  • 2 14 oz cans diced tomatoes

  • 2 fresh tomatoes. pureed 

  • 6 garlic cloves

  • 1 medium size yellow onion

  • 1 medium size red bell pepper, chopped

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 tbsp olive oil

  • salt & pepper

Cheese Filling

  • 15 oz ricotta cheese

  • 16 oz mozzarella cheese, grated

  • 8 oz parmesan cheese, grated

  • 6 oz baby spinach

  • 1 tsp nutmeg

  • 1 tsp garlic powder

  • 1/2  tsp ground pepper

  • salt, a pinch

 

Directions:

Vegetable Filling

  1. Preheat your oven at 400 degress F.

  2. Slice squash, zucchini and eggplant into thin slices and place them in separate bowls.

  3. Drizzle some olive oil, add thyme, a pinch of salt and pepper in each bowl. Toss to coat.

  4. Place each vegetable on a baking sheet.

  5. Roast each in the oven for about 15 minutes. Remove and set aside when ready.

  6. Turn the oven temperature down to 350 degrees F.

Tomato Sauce

  1. In a saucepan, heat 1 tablespoon of olive oil.

  2. Add onions and garlic and cook for about 3 minutes.

  3. Add red bell pepper and cook for another 3 minutes.

  4. Pour in cans of diced tomatoes and fresh pureed tomatoes. 

  5. Add the dried oregano, basil, salt and pepper.

  6. Let it come to a boil, remove from heat and set aside.

Cheese Filling

  1. In a bowl, place a handful of mozzarella cheese and a handful of parmesan.

  2. Wilt the spinach in boiling water, drain well, and pat dry.

  3. In another bowl, combine ricotta cheese, the rest of the mozzarella and parmesan cheeses.

  4. Add the spinach, nutmeg, garlic powder, salt and pepper. Mix well.

Assemble the Lasagna

  1. On the bottom of the baking dish (I used an aluminum steam table for easy clean up!), spread tomato sauce, just enough to cover.

  2. Layer with lasagna noodles.

  3. Layer 1/2 of the cheese mixture next, spread evenly.

  4. Layer the vegetables (a thin layer of each).

  5. Spread 1/2 of the tomato sauce on top.

  6. Repeat layering steps 2 to 5.

  7. Top with noodles, then add the remaining bowl of the mozzarella and parmesan cheese mixture.

  8. Bake for 50 - 60 minutes, covered. Then remove the cover and cook for an extra 10 - 15 minutes. Remove and enjoy!

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

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