Judi's Ratatouille Lasagna

Recipe Ingredients

2 tablespoons	30ml	Olive oil - good quality
1 cup	146g / 5.1oz	Diced zucchini squash
1/2 cup	118ml	Yellow summer squash - sliced
1 cup	237ml	Sliced brown mushrooms
1 cup	146g / 5.1oz	Diced green pepper
1 cup	146g / 5.1oz	Diced red bell pepper
1 cup	146g / 5.1oz	Eggplant with skin - diced
1 cup	62g / 2.2oz	Diced onion
4		Garlic cloves - minced fine
1		Chopped tomatoes
		- drained very well
2 tablespoons	30ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Dried oregano - crushed with
		- fingers
1/4 teaspoon	1.3ml	Italian herb seasoning
4 tablespoons	60ml	Italian flat leaf parsley
		- minced
1/4 teaspoon	1.3ml	Black pepper
1/4 cup	59ml	Red wine - good quality
		Filling
1 1/2 cups	219g / 7.7oz	Part skim ricotta cheese
3/4 oz	21g	Parmesan cheese - grated
		Egg
12		Lasagna noodles cooked and- drained (use imported
		- Italian if you can)
3 cups	711ml	Marinara sauce - homemade
1/2 cup	73g / 2.6oz	Mozzarella cheese - diced
		Bechamel sauce - (see recipe)

Recipe Instructions

Preheat oven to 350F. 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" lasagna 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 lasagna 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. F--

Source:
Cooking Light, Nov/Dec 1994, page 148

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