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 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
- 56 ounces crushed tomatoes two large cans
- 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:
- 13.5 ounces uncooked lasagna noodles
- 15 ounces 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
36 Comments on “Ratatouille Lasagna”
I’ve never had ratatouille before, but I do love the fresh veggies that are in it. So, I have no doubt that this would quickly become my favorite lasagna! Such a great idea to use that fresh summer produce in here, Marcie! And your pictures are just gorgeous. What a perfect end-of-summer meal!
I think you’d love ratatouille Gayle! Thank you so much and Happy Monday! ?
Oh yum! You’ve packed in all the veggies and I love that! September is such a great produce month. And I love that cute little pan you have in the photos – I need to get one like that!
Thanks, Liz — and September produce makes me feel like a kid in a candy store! And my little pan was a set of 3 from Sur la Table. ?
I was wondering what deliciousness you had up your sleeve when you posted your homemade enchilada sauce…man oh man, this sounds amazing! I love all things ratatouille AND lasagna, so this is perfection for me. Definitely the perfect meal to whip up for weeknight dinners on repeat!
I’ll be posting my enchiladas next week…I felt so funny posting lasagna instead after the sauce but it had to be done! haha Thank you, Julia! 🙂
I love that you turned ratatouille into lasagna! My son (after watching the movie) has been asking me to make ratatouille for him. His favorite food is lasagna, so I think I have just the perfect way to give him a little intro. 🙂
Thank you, Lindsey! That’s so cute your son wants to try it, and I think lasagna would be a great way to give him an into! 🙂
Ahh this looks amazing!
Thank you, Mary!
I’m starting to get hungry for lunch and this is not helping!!! So cheesy and veggie packed and absolutely delicious looking!! I loveeeee ratatouille and in lasagna form?? Yes to the yes!
Thanks, Ashley! I can never get enough ratatouille! 🙂
This looks so delicious! I can’t even remember the last time I had a lasagna. How sad it that? Going on the menu soon.
I hadn’t made lasagna in ages before this either! Thank you, Aimee!
I love this twist on lasagna! I’m a big ratatouille fan, although the recipe I used called for peeling all the roasted veggies and it seriously took me 45minutes to peel them all. Never doing that again LOL!
Peeling all the veggies would keep me from making it! haha Thanks Denise! 🙂
Oooh Marcie, this looks so gooey and cheesy and delicious – I want to come to your house for dinner! 🙂 Love that you added a ratatouille twist to the sauce. Spectacular!
Come on over, Rachel! Seriously. 🙂
I made ratatouille for the first time the other week – so delicious! I bet it is even better in lasagna form 🙂 Can’t wait to try this!
I adore ratatouille–what a fabulous and easy idea to turn it into lasagna! With whole wheat noodles too! Pinning this one for later…
I love how you married ratatouille with lasagna! My family will love this, and I love getting extra veggies on the table!
Thank you, Liren, and extra veggies is what it’s all about! ?
This is SUCH A GOOD IDEA! Yes, I’m totally yelling because I can’t wait to make this! Two of my favorite things… now to make a slow cooker version!
Thank you, Melissa, and a slow cooker version is an awesome idea!! ?
How fun! Love all the photos- this is a hearty meal I wouldn’t be able to get enough of 🙂
Thank you, Medha — it’s definitely super hearty! 🙂
Oh Marcie what a divine looking lasagna!! I am loving the mashup of ratatouille and lasagna and this is a huge reminder that I need to give this a try. Pinning!
Thank you, Jessica! 🙂
Oh yum! I love ratatouille but I have only made it a couple of times. But pairing with lasagna is such a wonderful idea. Love how delicious and packed with all the veggies this is. Beautiful pictures! 🙂
Thank you, Anu!
Such a genius idea to combine ratatouille and lasagna, Marcie! It’s one of my favorite dishes and movies, too! 🙂
Thanks, Sarah! This even scored with my husband, but lasagna is his middle name. 🙂
This is the prettiest lasagna, Marcie! I LOOOVE ratatouille so I am absolutely smitten over this creative mashup! So delicious and perfect for busy weeknights!
Thank you so much, Kelly!
Ohhhh my goodness! I LOVE ratatouille, but never thought to turn it into lasagna! Incredibly delicious and so healthy. I made it today as written and when I make it again (as I surely will) I think I might like using Oregano instead of thyme. It is wonderful as a leftover for lunch the next day…if there is any left after dinner! Thanks for sharing this recipe inspiration!
Thank you for the wonderful feedback, Wendy, and I’m so glad you enjoyed the lasagna!