Ratatouille Lasagna Recipe By Tasty Recipes

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

RATATOUILLE LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
• Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
• Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
• In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
• To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
• In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
• Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
• Slice and serve.
• Enjoy!

RATATOUILLE LASAGNA

Steps:

• 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.

RATATOUILLE LASAGNA

Steps:

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