Ratatouille Lasagna Recipe

Ratatouille Lasagna Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1: Eggplant, cut into 1/4-inch
Sl,
2: Zucchini, cut into 1/4-inch
Sl,
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,
TB olive oil,
Salt and black pepper,

Directions:

Preheat oven to 350 degrees. In a colander toss eggplant slices with
about 1 tablespoon 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. Repeat with remaining
vegetables, oil and tomato mixture, ending with a layer of sliced
vegetables. Top with remaining cup of Parmesan. Bake 40 minutes or
until vegetables are tender and top is lightly browned. Allow to
cool slightly before cutting and serving.

Yield: 8 to 10 side dish servings

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Source from luhu.jp