Ratatouille Lasagna. From your local store, right to your door—as soon as same-day. On groceries, gadgets, & even last-minute gifts. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables.

Rinse under cold running water, drain, and pat dry with paper towels. Ratatouille Lasagna is a hearty vegetarian lasagna recipe that's reminiscent of ratatouille. It's packed with veggies, ricotta and mozzarella in a homemade sauce! You can cook Ratatouille Lasagna using 20 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Ratatouille Lasagna

1. Prepare 1 of red pepper.
2. It's 1 of green pepper.
3. You need 1 of eggplant.
4. Prepare 1 large of onion.
5. It's 3 clove of garlic cloves.
6. Prepare 2 tbsp of olive oil.
7. It's 2 large of canned whole tomatoes.
8. It's 1/3 cup of dry white wine.
9. It's 2 tbsp of tomato paste.
10. Prepare 2 tsp of vegetable stock.
11. It's 1 of salt, pepper, sugar.
12. It's 1 of dried thyme, rosemary and marjoram.
13. You need 1 oz of butter.
14. Prepare 1 oz of flour.
15. Prepare 1 1/2 cup of milk.
16. You need 2 oz of parmesan cheese.
17. You need 2 1/2 oz of Crème fraîche.
18. It's 1 of grated nutmeg.
19. You need 1 of uncooked lasagna noodles.
20. You need 1 of grated mozarella cheese.

Layer lasagna with eggplant and zucchini, some roasted red peppers and half of the ricotta mixture; repeat, making the top layer of eggplant and/or zucchini. Ratatouille-inspired lasagna seemed the perfect way to use a variety of vegetables. Create a healthier lasagna, that's still delicious- CHALLENGE ACCEPTED. For me, lasagna does not exist without a good amount of cheese, but I attempted to lighten the dish in other ways.

Ratatouille Lasagna step by step

1. for the ratatouille sauce chop red and green pepper, eggplant and onion and mince garlic clove.
2. heat olive oil in a big pot, add garlic and onions and stew for 3 minutes.
3. add red and green pepper and eggplant, stew for another 7 minutes.
4. add canned tomatoes and white wine, cut the whole tomatoes with a knife in the pot, heat for few minutes.
5. add tomato paste, vegetable stock and a pinch of sugar and as much salt, pepper and herbs as you like.
6. heat for another 10 minutes.
7. for the bechamel sauce heat butter in a smaller pot, add flour while stirring the butter.
8. heat mixture while stiring for 5 minutes, add milk slowly in small portions and stir well.
9. heat for another 5 minutes, add parmesan cheese, crème fraîche, season with nutmeg, salt and pepper.
10. cover the bottom of a casserole dish with uncooked lasagna noodles, pour in 1/3 of the ratatouille sauce, cover with lasagna noodles, pour in 1/2 of the bechamel sauce, cover with lasagna noodles and so on.... the last layer should be ratatouille sauce.
11. put mozarella cheese on top of it.
12. bake in the oven for 30-40 minutes at 390°F.
13. enjoy!.

I used light cream cheese for the white sauce, whole wheat pasta, a. This is not your ordinary lasagna- a ratatouille sauce is layered with the lasagna noodles and the cheese. A delicious and slightly different take on lasagna- add a side salad and some crusty bread and dinner is served! Next, add a layer of lasagne sheets, then a third of the white sauce. Repeat all the layers twice more.