Description
A vibrant and hearty Ratatouille Lasagna combining layers of grilled vegetables with a rich tomato sauce and a creamy cheese mixture, baked to perfection for a comforting vegetarian meal.
Ingredients
Cheese Mixture
- 14 ounces part skim cottage cheese
- 2 cups shredded part-skim mozzarella cheese (7 ½ ounces)
- ⅓ cup grated Parmesan cheese (1 ½ oz)
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Vegetable Sauce
- ½ tablespoon extra virgin olive oil
- ½ small onion (diced)
- 3 garlic cloves (minced)
- 1 teaspoon kosher salt
- ⅛ teaspoon fresh black pepper
- 28 ounce can crushed tomatoes (Tuttorosso recommended)
- ⅛ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- ½ cup chopped fresh basil leaves (divided)
- 1 small red bell pepper (diced)
- 1 small yellow bell pepper (diced)
Grilled Vegetables
- 1 small zucchini (about 7 ounces, sliced ⅛ inch thick lengthwise)
- 1 small yellow squash (about 7 ounces, sliced ⅛ inch thick lengthwise)
- 1 medium eggplant (sliced ¼ inch thick lengthwise, 9 ounces total)
Instructions
- Preheat and Prepare Cheese: Preheat the oven to 375°F. Begin by draining the cottage cheese in a mesh sieve to remove excess moisture while you prepare the vegetables.
- Make the Vegetable Sauce: In a large non-stick skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic for 2 to 3 minutes until fragrant. Add 1 teaspoon kosher salt, black pepper, crushed tomatoes, crushed red pepper flakes, bay leaf, thyme, half of the chopped basil, and the diced red and yellow bell peppers. Cook uncovered for 8 to 10 minutes on medium-low heat, partially covered, stirring occasionally.
- Grill Vegetables: Spray a large nonstick grill pan with oil. Grill the zucchini, yellow squash, and eggplant slices for 2 to 3 minutes on each side until tender with grill marks. Remove and set aside on paper towels to absorb excess moisture.
- Prepare Cheese Mixture: In a medium bowl, combine the drained cottage cheese, half of the shredded mozzarella, Parmesan cheese, remaining basil, and egg. Mix thoroughly and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Assemble the Lasagna: Spread ½ cup of the vegetable sauce in the bottom of an 11 x 7½ x 3 inch glass casserole dish. Layer the eggplant slices in an overlapping pattern slightly up the sides of the dish. Spread half of the cheese mixture over the eggplant, followed by 1 cup of sauce, then a layer of grilled zucchini. Add another cup of sauce, the remaining cheese mixture, then the yellow squash. Finish with the remaining sauce. Cover the dish with foil.
- Bake Covered: Bake in the preheated oven for 25 minutes until the vegetables start to become tender.
- Bake Uncovered: Remove the foil and continue baking for 30 minutes, allowing the sauce to reduce and the vegetables to become fully tender.
- Add Final Cheese and Finish Baking: Sprinkle the remaining mozzarella cheese evenly over the top. Bake for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove from the oven and let the lasagna rest for 10 to 15 minutes to set. Slice into 4 servings and serve warm.
Notes
- Draining the cottage cheese is important to prevent excess moisture in the lasagna.
- Using a grill pan adds a nice char and texture to the vegetables.
- Letting the lasagna rest before slicing helps it hold together better.
- Fresh herbs elevate the flavor; use fresh basil and thyme when possible.
- Partial skim cheeses reduce fat while maintaining creaminess.