Ratatouille Lasagna is lasagna layered with a ratatouille inspired pasta sauce, ricotta cheese, and mozzarella. It's a hearty vegetarian meal that's guaranteed to satisfy!
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!
Notes
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.