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| Home -> [French, Low-calorie, Pastas & Noodles, Vegetables, Western European] -> [Judi's ratatouille lasagne Recipe] |
Judi's ratatouille lasagne
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
French, Low-calorie, Pastas & Noodles, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil, good quality | | 1
| cup | Diced zucchini squash | | 1/2
| cup | Yellow summer squash, sliced | | 1
| cup | Sliced brown mushrooms | | 1
| cup | Diced green pepper | | 1
| cup | Diced red bell pepper | | 1
| cup | Eggplant with skin, diced | | 1
| cup | Diced onion | | 4
| x | Garlic cloves, minced fine | | 1
| large | Can chopped tomatoes | | | X -drained very well | | 2
| tbsp | Chopped fresh basil | | 1/4
| tsp | Dried oregano, crushed with | | | X -fingers | | 1/4
| tsp | Italian Herb Seasoning | | 4
| tbsp | Italian flat leaf parsley | | | X -minced | | 1/4
| tsp | Black pepper | | 1/4
| cup | Red wine, good quality | | | FILLING | | 1 1/2
| cup | Part skim ricotta cheese | | 3/4
| oz | Parmesan cheese, grated | | | Egg | | 12
| x | Lasagne noodles cooked and | | | X -drained (use imported | | | X -Italian if you can) | | 3
| cup | Marinara sauce, homemade | | 1/2
| cup | Mozzarella cheese, diced | | | X Bechamel Sauce (see recipe) |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | To prepare ratatouille, in 5 quart dutch oven, heat oil. | | 3 | Add onions and garlic. | | 4 | Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. | | 5 | Keep stirring to prevent sticking. | | 6 | Stir in drained tomatoes, and seasonings. | | 7 | Add wine. | | 8 | Bring to boil. | | 9 | Reduce heat to low, cover and simmer about 10 minutes. | | 10 | Spray an 12 x 8" lasagne size pan with nonstick cooking spray. | | 11 | Prepare filling: in medium bowl, combine ricotta cheese, parmesan cheese and egg. | | 12 | Blend well. | | 13 | Put a thin layer of marinara sauce in bottom of pan. | | 14 | Put 6 lasagne noodles on top of sauce. | | 15 | Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture. | | 16 | Cover with remaining 6 noodles. | | 17 | Add a very thin layer of marinara sauce. | | 18 | Sprinkle with mozzarella. | | 19 | Pour prepared bechamel sauce over top. | | 20 | Cover with foil and bake 45 minutes or until bubbly. | | 21 | Remove foil and let brown about 4-5 minutes. | | 22 | Serve with grated parmesan cheese. ~- |
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