FOOD
Layered Ratatouille Lasagna
We combined all the wonderful summery flavors of ratatouille in this layered, noodle-free lasagna.
FOOD
Layered Ratatouille Lasagna
We combined all the wonderful summery flavors of ratatouille in this layered, noodle-free lasagna.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3/4 pound Italian turkey, removed from casing
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 cups marinara sauce
- ¼ cup torn basil
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium eggplants
- 1/3 cup extra-virgin olive oil
- 1 (15 ounce) container part skim ricotta cheese
- 1 large egg
- Kosher salt and freshly ground pepper
- 1 1/2 cups part skim shredded mozzarella
- 1/2 cup freshly grated Parmesan
Steps
- Heat oven to 375 degrees.
- Spray a 9x9 baking pan with nonstick spray or rub with butter.
- Heat oil in a large skillet over medium-high heat.
- Add the onion and sauté until translucent, about 3 minutes.
- Add the turkey sausage, breaking up with the back of a wooden spoon.
- Cook until browned, about 6 minutes.
- Add bell pepper and sauté until soft, then toss in the garlic and stir until fragrant, about 1 minute more.
- Stir in tomato sauce and simmer on low, stirring occasionally, for 15 minutes. Stir in the basil during the last minute of cooking.
- Slice zucchini and squash into long, 1/4-inch-thick ribbons using a mandoline.
- Use a knife to slice eggplant. Lay sliced vegetables out on a sheet tray and sprinkle with salt.
- Let sit for 10 minutes to draw out the water.
- Pat dry with paper towels and place back on sheet tray. Brush vegetables on both sides with olive oil.
- Grill eggplant on each side for about 5 minutes, zucchini and yellow squash 2 minutes per side. Set aside to cool.
- In a medium bowl, combine ricotta, egg, salt and pepper.
- Add a small spoonful of sauce to the bottom of the baking dish, then add an eggplant layer on top.
- Add another 1/2 cup of sauce and then dollop on the ricotta cheese and a small sprinkling of both mozzarella and Parmesan cheese.
- Place a layer of zucchini on top and repeat the layering.
- Next, do a layer of yellow squash, repeating the layering.
- Finally, add a layer of eggplant.
- Cover with sauce and sprinkle with remaining mozzarella and Parmesan.
- Use any leftover zucchini strips to create a lattice on the top. Sprinkle lightly with Parmesan cheese.
- Bake for 35 minutes, until cheese is melted and beginning to turn golden. Let rest for 15 to 20 minutes before slicing and serving.