John and I love ratatouille. So why not try this ratatouille lasagna? Make this at the height of the vege season and you won’t be disappointed. Enjoy!
- 2 Tbsp. olive oil
- 1 yellow onion, finely chopped
- 1 lb. Circle B Sweet Italian Sausage
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 cups Marina’s Tomato sauce or more depending on how much Tomato Sauce you like
- ¼ cup torn basil
- 2 medium zucchinis
- 2 medium yellow squash
- 1 medium eggplant
- 1/3 cup extra-virgin olive oil
- 1 (15 oz.) container part-skim ricotta cheese
- 1 large egg
- Kosher salt & freshly ground black pepper
- 1 ½ cups part-skim shredded mozzarella
- ½ cup freshly grated Parmesan
- Heat oven to 375° F. Spray a 9×9-inch baking pan with nonstick spray or rub with butter.
- Heat oil in a large skillet over medium-high heat. Add the onion and pepper and sauté until translucent, about 3 minutes. Add the sausage, breaking up with the back of a wooden spoon. Cook until browned, about 6 minutes. Toss in the garlic and stir until fragrant, about 1 minute more. Stir in the marinara and simmer on low, stirring occasionally, for 15 minutes. Stir in the basil during the last minute of cooking.
- Slice zucchini and squash into long, ¼-inch-thick ribbons using a mandoline. Use a knife to slice eggplant. Lay sliced vegetables out on a sheet tray and sprinkle with salt. Let sit for 10 minutes to draw out the water. Pat dry with paper towels and place back on sheet tray. Brush vegetables on both sides with olive oil.
- Grill eggplant on each side for about 5 minutes, zucchini and yellow squash 2 minutes per side. Set aside to cool.
- In a medium bowl, combine ricotta egg, salt and pepper.
- Add a small spoonful of sauce to the bottom of the baking dish, then add an eggplant layer on top. Add another ½ cup of sauce and then dollop on the ricotta cheese and a small sprinkling of both the mozzarella and parmesan cheeses. Place a layer of zucchini on top and repeat the layering. Next, do a layer of yellow squash, repeating the layering. Finally, add a layer of eggplant. Cover with sauce and sprinkle with remaining mozzarella and parmesan. Use any leftover zucchini strips to create a lattice on the top. Sprinkle lightly with parmesan cheese.
- Bake for 35 minutes, until cheese is melted and beginning to turn golden. Let rest for 15-20 minutes before slicing and serving.
- Serving Size: 6