Ratatouille Lasagna
Submitted by s_ewins
Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.
YIELD
6 servingsPREP
60 minCOOK
40 minREADY
60 minAll the flavors of a classic ratatouille stacked into neat, sliceable layers like a lasagna, but without a single noodle. Thin rounds of eggplant, zucchini, and yellow summer squash take the place of pasta sheets, with a fresh tomato, garlic, and red pepper mixture spooned between each tier.
Salting the eggplant for 30 minutes before assembling is a step you don’t want to skip. It draws out bitter moisture so the slices hold their shape and don’t turn the dish watery during baking. A herbed olive oil drizzle on each layer and a full cup of Parmesan on top bring everything together into something that’s vegetarian, low-carb, and genuinely satisfying.
Kitchen Tips
- Slice all vegetables to an even ¼ inch so they cook at the same rate. Thicker slices will still be firm when the thinner ones are soft.
- Weight the salted eggplant with a plate and a heavy can. Gravity helps squeeze out more liquid than salt alone.
- Let it cool at least 10 minutes before cutting. Hot layers will slide apart; rested layers hold their stack.
- Peel and seed the tomatoes for a smoother filling. Blanch them for 30 seconds and the skins slip right off.
Variations
- Add a layer of ricotta or goat cheese between the vegetables for a creamier, richer dish.
- Scatter kalamata olives and capers into the tomato mixture for a saltier, more Mediterranean punch.
- Use a mix of heirloom tomatoes when they’re in season for brighter color and flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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 ½ cup of Parmesan cheese.
Oil an 8×10 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 ⅓ 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.
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