Ratatouille Lasagna Recipe
Tagged in Pasta
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Directions
Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant sliced and pat dry.
In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese. Oil an 8x10-inch baking dish.
Cover bottom of dish with a layer of eggplant slices, slightly overlapping.
Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture.
Ingredients
- 1 eggplant
- cut into
- 1/4-inch slices
- 2 zucchini
- cut into
- 1/4-inch slices
- 2 yellow squash
- cut into
- 1/4-inch slices
- 2 cup tomato concasse
- peeled
- seeded and diced
- 1 cup diced red pepper
- 1 cup diced yellow onion
- 2 tbsp chopped garlic
- 2 tbsp each chopped parsley
- basil
- and oregano
- 1 cup grated Parmesan cheese
- 4 tbsp olive oil
- Salt and black pepper to taste
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