Recipe and Photos by The Migoni Kitchen.

Ratatouille Lasagna

Author: The Migoni Kitchen

Servings: 6

Growing up as kids, we didn’t always love all of the delicious summer veggies like zucchini and eggplant, but my mom was so savvy, she would always incorporate them into a pasta dish and we were none the wiser! This is where we got the idea to use lasagna pasta as a starch instead of the traditional potato in Ratatouille. Throw in lots of melted cheese and fresh herbs, and this dish will have even the most ardent vegetable haters asking for more!

Ingredients

• Sauce:
• 2 tbsp Olive Oil
• 4 Cloves Garlic (minced)
• 28 oz Crushed Tomatoes
• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tsp crushed red chili flakes
• 1/2 tsp sugar
• Salt and Pepper to taste
• Lasagna:
• 15 oz Ricotta
• 2 Eggs
• 16 oz of Mozzarella (shredded)
• 8 oz of Parmesan (grated)
• 1 tsp Nutmeg
• ½ Cup of Fresh Parsley (chopped)
• 2 Medium Eggplants (thinly sliced)
• 2 Large Tomatoes (thinly sliced)
• 1 Large Zucchini (thinly sliced)
• 1 package of “no-boil” lasagna pasta

Instructions

1. Preheat your oven to 400^o F.

2. Heat olive oil in a large saucepan over medium heat, add the garlic and fry for 2 minutes stirring frequently.

3. Add the crushed tomatoes, then the remainder of the ingredients for the sauce and stir to combine. Simmer uncovered for 20 minutes while you prepare the remaining ingredients.

4. In a medium bowl mix the ricotta, eggs, half of the mozzarella, parmesan, nutmeg, and parsley. Set aside.

5. Use a mandoline slicer to thinly slice all of the vegetables and set aside.

6. In a deep 9x13in. pan, add a generous amount of sauce to cover the bottom. On top of the sauce place one layer of pasta, then spread a ⅓ of the ricotta mixture on top of the pasta. Next, place a layer of tomato slices, then eggplant, and finally the zucchini.

7. Sprinkle a bit of salt and pepper over the vegetables, then repeat the layering process from step 6 at least 2 more times, or until you reach the top of the pan. Finish with a layer of pasta covered with remaining tomato sauce.

8. Cover with foil and bake lasagna for 45 minutes, then uncover the lasagna, sprinkle remaining mozzarella over the lasagna and return to the oven for an additional 15 minutes.

9. Slice and serve the lasagna topped with a little extra parmesan and fresh chopped parsley or other garden herbs.