Ingredients
- 12 lasagne noodles (cooked)
- 4 garlic (cloves)
- 1/2 summer squash (yellow)
- 1/4 italian herb seasoning
- 700 ml marinara sauce
- 240 gr eggplant with skin
- 190 gr skim ricotta cheese
- 140 gr green pepper (diced)
- 140 gr bell pepper (diced red)
- 130 gr zucchini squash (diced)
- 120 gr onion (diced)
- 85 gr brown mushrooms (sliced)
- 60 ml wine (red)
- 55 gr mozzarella cheese
- 30 ml olive oil
- 7 gr italian flat leaf parsley
- 7 gr parmesan cheese
- 4 gr basil (chopped fresh)
- 1 gr black pepper
- 1 gr oregano (dried)
- 1 package tomatoes (chopped)
x Bechamel Sauce (see recipe) Preheat oven to 350 degrees. To prepare ratatouille, in 5 litre 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 dozen x 20 cm lasagne 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 lasagne 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. ~-
