Ratatouille Lasagna is lasagna layered with a ratatouille inspired pasta sauce, whole grain lasagna, ricotta cheese, and mozzarella. It’s a hearty vegetarian meal that’s guaranteed to satisfy!
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 Smoked Mozzarella Baked Quinoa. I can’t get enough, so it was important for me to find yet another way to enjoy it.
Making a ratatouille inspired lasagna made perfect sense to me. Oftentimes ratatouille is eaten with pasta anyway, so why not throw it all together in one dish?
And it’s so cheesy to boot.
The sauce 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 meal 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. 🙂
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used eggplant, zucchini, and tomatoes from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her September Seasonal Produce Guide for even more recipe inspiration this month.
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
The Vintage Mixer — Asian Chicken Lettuce Wraps with Carrots and Radishes
Floating Kitchen — Pear and Blackberry Almond Cake
Kitchen Confidante — Coconut Curry Cauliflower Rice Bowls
Simple Bites — Harvest Tortilla Soup
Letty’s Kitchen — Melon and Raspberry Soda Float
Bless this Mess — Homemade Pumpkin Pasta
Food for My Family — Pear and Fig Tarts with Goat Cheese and Honey
Cafe Johnsonia — Peach Muffins with Pecan Streusel
Foodie Crush — Dark Chocolate Zucchini Bread
- 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 ½" cubes
- 2 medium zucchini, cut into ½" 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
- (1) 13.25 ounce box lasagna
- (1) 15 ounce container ricotta cheese
- 2 cups grated mozzarella
- 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.
- 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 ¼ 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!
This recipe may be halved easily for a small family.
Recipe by Flavor the Moments.