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+ servings
Ratatouille Lasagna in baking dish

Ratatouille Lasagna

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!

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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.


Calories: 380kcal, Carbohydrates: 28g, Protein: 21g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Cholesterol: 59mg, Sodium: 610mg, Fiber: 5g, Sugar: 12g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!