Ratatouille Lasagna - cooking recipe

Ingredients
    2 small zucchini (about 8 oz. each)
    1 small eggplant (about 1 lb.)
    1 large green pepper
    1 large red pepper
    4 tablespoons olive oil, divided
    4 1/2 teaspoons sugar, divided
    2 1/4 teaspoons salt, divided
    1/2 cup water
    1 (16 ounce) package lasagna noodles (16 noodles)
    1 medium onion, chopped
    1 (35 ounce) can Italian plum tomatoes
    1/2 teaspoon dried thyme leaves, crushed
    1 lb fontina (4 cups) or 1 lb mozzarella cheese, shredded (4 cups)
    parmesan cheese, for serving if desired
Preparation
    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.

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