This lasagna takes a classic Italian dish and gives it a French twist with the addition of ratatouille. Layers of fresh vegetables and savory tomato sauce make for a colorful and flavorful dish.

Quick Info

⏱️ 120 min • 🍽️ 12 servings • ⭐ 88%

Nutrition

326 cal • 17g protein • 31g carbs • 16g fat

Tags

[North American] • [Healthy] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour] • [Low-Calorie] • [High-Protein]

Ingredients

• 4 tablespoons olive oil, divided
• 1 yellow onion, diced
• 3 bell peppers, seeded and chopped
• 6 cloves garlic, minced, divided
• Salt, to taste
• Pepper, to taste
• 1 1-pound eggplant, cut into ½-inch cubes
• 2 yellow squash, cut into ½-inch cubes
• 2 medium zucchini, cut into ½-inch cubes
• 12 ounces tomato paste
• 1 tablespoon dried oregano
• 2 tablespoons thyme
• 28 ounces diced tomato
• 30 ounces ricotta
• 1 cup shredded mozzarella
• ¼ cup basil, chopped
• ½ cup parsley, chopped
• 1 egg
• 2 Japanese eggplants, thinly sliced
• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 6 Roma tomatoes, thinly sliced
• Lasagna noodles, cooked

Instructions Preview

1. Preheat oven to 400°F (200°C).
2. Add 2 tablespoons of olive oil to a skille…
3. Add the eggplant, yellow squash, zucchini,…

…and 7 more steps

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Recipe by: Matthew Johnson • From: Tasty