more ratatouille

If you’ve made the Roasted Ratatouille Roulade on yesterday’s post, then you already have the ratatouille needed to make this lasagna. If not, CLICK HERE for the ratatouille recipe.  Enjoy!

Roasted Ratatouille Lasagna

1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1/2 teaspoon freshly ground black pepper
Ratatouille from yesterday’s post (about 4 1/2 to 5 cups)
1/4 cup purchases pasta or pizza sauce
9 cooked lasagna noodles or 6 No-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese

Preheat the oven to 375 degrees. Spray a 7 x 11-inch baking dish and 1 side of a sheet of foil (large enough to cover the baking dish) with nonstick cooking spray. (Spraying the foil before covering the lasagna will help keep the top layer of cheese from sticking to it once it is removed.)

In a small bowl mix together the ricotta, Parmesan, egg, and pepper.

Spread 1/2 cup of the ratatouille and the pasta or pizza sauce over the bottom of the baking dish; top with 3 cooked or 2 no-boil noodles.

Spread 2 cups of ratatouille over the noodles; top with 3 cooked or 2 no-boil noodles.

Spread with all of the ricotta mixtures; top with the remaining 3 cooked or 2 no-boil noodles. Spread with the remaining ratatouille; sprinkle with the mozzarella.

Cover with foil sprayed side down, and bake for 30 minutes. Remove the foil and bake until the cheese is melted and lightly browned, about 5 minutes longer.

Remove from oven and allow to sit at room temperature for about 10 minutes before cutting and serving.

Serves 6