Ratatouille Lasagna

• Produce

  • 12 Basil, leaves fresh
  • 1 Bay leaf
  • 1 Eggplant (about 1 lb., medium
  • 2 cloves Garlic
  • 1 Red bell pepper
  • 2 28 ounce cans Tomatoes
  • 1 Yellow bell pepper
  • 1 Yellow onion, medium
  • 2 Zucchini, cut into 1/2" cubes, medium

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 13.25 ounce box Lasagna

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cups Mozzarella, grated
  • 1 15 ounce container Ricotta cheese

• Other

  • 3 sprigs Fresh thyme or 1 teaspoon dried

Found on flavorthemoments.com

Description

Ingredients

• 2-4 tablespoons extra virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant (about 1 lb.), cut into ½ cubes
• 2 medium zucchini, cut into ½ cubes
• 1 yellow bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• (2) 28 ounce cans crushed tomatoes
• 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
• (1) 13.25 ounce box lasagna
• (1) 15 ounce container ricotta cheese
• 2 cups grated mozzarella

Directions

• 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.
• 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 ¼ 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!