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  Recipe Home » Pasta » Judi's Ratatouille Lasagne
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  Judi's Ratatouille Lasagne
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 286
Ingredients:
2 tbsp Olive oil, good quality
1 cup Diced zucchini squash
1/2 cup Yellow summer squash, sliced
1 cup Sliced brown mushrooms
1 cup Diced green pepper
1 cup Diced red bell pepper
1 cup Eggplant with skin, diced
1 cup Diced onion
4 each Garlic cloves, minced fine
1 large Can chopped tomatoes,
each -drained very well
2 tbsp Chopped fresh basil
1/4 tsp Dried oregano, crushed with
each -fingers
1/4 tsp Italian Herb Seasoning
4 tbsp Italian flat leaf parsley
each -minced
1/4 tsp Black pepper
1/4 cup Red wine, good quality
FILLING
1 1/2 cup Part skim ricotta cheese
3/4 oz Parmesan cheese, grated
Egg
12 each Lasagne noodles cooked and
each -drained (use imported
each -Italian if you can)
3 cup Marinara sauce, homemade
1/2 cup Mozzarella cheese, diced
each Bechamel Sauce (see recipe)
Instructions:
Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch
oven, heat oil. Add onions and garlic. Stir for a minute or two, add
zucchini, yellow squash, mushrooms, eggplant and cook for 5-6
minutes. Keep stirring to prevent sticking. Stir in drained
tomatoes, and seasonings. Add wine. Bring to boil. Reduce heat to
low, cover and simmer about 10 minutes. Spray an 12 x 8" lasagne size
pan with nonstick cooking spray. Prepare filling: In medium bowl,
combine ricotta cheese, parmesan cheese and egg. Blend well. Put a
thin layer of marinara sauce in bottom of pan. Put 6 lasagne noodles
on top of sauce. Layer with half the cheese mixture, half the
ratatouille and the remaining cheese mixture. Cover with remaining 6
noodles. Add a very thin layer of marinara sauce. Sprinkle with
mozzarella. Pour prepared Bechamel sauce over top. Cover with foil
and bake 45 minutes or until bubbly. Remove foil and let brown about
4-5 minutes. Serve with grated Parmesan cheese. ~--
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