Ratatouille Lasagna - cooking recipe

Ingredients

Ratatouille Sauce
1 large zucchini, scrubbed and cut into 1/2-inch dice
1 large eggplant, cut into 1/2-inch dice
2 teaspoons kosher salt
1/4 cup extra virgin olive oil, divided
1 large onion, chopped
1 large red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
2 garlic cloves, finely chopped
1 (28 ounce) can chopped tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
salt
fresh ground black pepper
Cheese Filling
1 (15 ounce) container ricotta cheese
1 cup freshly grated parmesan cheese
2 large eggs, beaten
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Remaining
1 (8 ounce) package no-cook lasagna noodles
4 cups shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Preparation

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\u00b0.
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.