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!
I posted enchilada sauce last week and I’m posting lasagna today instead of enchiladas…what gives?? I’ve been perfecting my enchilada recipe behind the scenes, so I promise, it’s coming soon.
I’m sure you’re not complaining since I’m serving up this delicious Ratatouille Lasagana, right? It’s packed with summer produce that we have to make use of before it’s gone, and it’s the perfect hearty meal for Meatless Monday.
Today is Monday after all. 🙂
My love for ratatouille runs deep as I tried it for the first time in Paris about 20 years ago. Then the movie came out, and really put this dish on the map!
If you’re not familiar with ratatouille, it’s a rustic French stew containing onions, eggplant, tomatoes, zucchini, and bell peppers. I’ve got a classic recipe for Ratatouille which was adapted from the one that we made in cooking school, and then I used it for this ratatouille casserole.
I can’t get enough, so it was important for me to find yet another way to enjoy it.
Making a vegetarian lasagna reminiscent of ratatouille made perfect sense to me. Oftentimes it’s eaten with pasta anyway, so why not throw it all together in one dish?
And it’s so cheesy to boot.
The sauce for this ratatouille lasagna is very easy to make, and you can make it ahead and even freeze it until you’re ready to use it.
Then just boil your lasagna noodles and get layering as per the photos below.
I wrote up the recipe for a 9×13″ baking dish, but actually halved the recipe here in my photos as it was just for my husband and I this time. I froze half of the sauce for another night, so I can get my ratatouille fix easily in the weeks ahead. 🙂
This Ratatouille Lasagna is a rustic, hearty vegetarian lasagna that will satisfy the biggest appetites. In fact, it got the husband stamp of approval, and he’s serious about his lasagna!
This one’s a keeper. 🙂
More vegetarian recipes you’ll love:
Veggie pizza by Cooking Light
For the sauce:
- 2-4 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant (about 1 lb.), cut into 1/2" cubes
- 2 medium zucchini, cut into 1/2" cubes
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- (2) 28 ounce cans crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 bay leaf
- 3 sprigs fresh thyme or 1 teaspoon dried
- 12 leaves fresh basil, chopped, plus more for garnish
For the lasagna:
- (1) 13.25 ounce box lasagna
- (1) 15 ounce container ricotta cheese
- 2 cups grated mozzarella
Prepare the sauce:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and saute 5 minutes or until the onion has softened.
- Add one more tablespoon of olive oil and add the eggplant. Saute for 1 minute and reduce heat to medium low and cover for about 10 minutes or until the eggplant is soft, stirring occasionally. Add 1-2 more tablespoons of oil if the pan becomes dry.
- Add the zucchini and bell pepper and saute 2 minutes. Turn the heat back up to medium and add the crushed tomatoes, tomato paste, sugar, and thyme. Stir and bring to a boil. Reduce heat and simmer for 20-30 minutes.
- Stir in the freshly chopped basil.
Prepare the lasagna:
- Preheat the oven to 350 degrees and grease a 9x13" baking dish with cooking spray.
- Boil the lasagna according to package instructions and drain.
- Place 1 cup of sauce in the bottom of the baking dish. Layer with the pasta, then spread 1/4 of the ricotta over the noodles. Top with more sauce, followed by the grated cheese. Repeat layers and bake in the oven for 30-45 minutes, till bubbly and golden brown. If the lasagna is browning too quickly, cover loosely with foil.
- Let the lasagna stand at room temperature for 10-15 minutes, then slice and serve. Serve garnished with more fresh basil if desired, and enjoy!
- The sauce may be made in advance and stored in an air tight container in the fridge for up to 2 days before use, and freezes well!
- This recipe may be halved easily for a small family.
Amount Per Serving: Calories: 380Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 59mgSodium: 610mgCarbohydrates: 28gFiber: 5gSugar: 12gProtein: 21g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.