RATATOUILLE LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, bell peppers, garlic, salt, pepper, eggplant, yellow squashes, medium zucchinis, tomato paste, dried oregano, fresh thyme, diced tomato, ricotta cheese, shredded mozzarella cheese, fresh basil, fresh parsley, egg, japanese eggplants, zucchinis, yellow squashes, roma tomatoes, lasagna noodle
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 400°F (200°C).
- Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
- Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
- Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
- In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
- To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
- In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
- Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 9 grams, Protein 17 grams, Sugar 18 grams
THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
RATATOUILLE LASAGNA
Make and share this Ratatouille Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 2h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
- Let stand to drain off excess juices, about 1 hour.
- Rinse under cold running water, drain, and pat dry with paper towels.
- Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.
- Add the onion, red bell pepper, and garlic.
- Cook, stirring often, until the vegetables are tender, about 8 minutes; transfer to a bowl.
- Add the remaining 2 tablespoons oil to the saucepan and increase the heat to med-high.
- Add the zucchini and eggplant and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Return the onion mixture to the pot, and stir in the tomatoes with their juices, tomato sauce, tomato paste, oregano, and hot red pepper.
- Bring to a boil, stirring often.
- Decrease heat to med-low; simmer, uncovered, until the eggplant is tender, about 20 minutes.
- Stir in the basil and season with salt and pepper.
- Make the cheese filling--mix the ricotta, parmesan, eggs, nutmeg, salt and pepper together.
- Position a rack in the center of the oven and preheat to 350°.
- Lightly oil a 13 x9 inch baking dish.
- Spread about 1 cup of the sauce in the pan.
- Top with 3 lasagna rectangles, side by side, but not touching.
- Spread with 1/3 of the ricotta mixture, 1 cup mozzarella, and 1 cup of the sauce.
- Top with 3 lasagna noodles; repeat the layering of the ricotta mixture, mozzarella, sauce, and lasagna noodles two more times, ending with a layer of lasagna rectangles.
- Spread the remaining sauce completely over the lasagna noodles.
- Cover with foil; bake for 30 minutes.
- Remove the foil and sprinkle with the remaining 1 cup mozzarella and the parmesan.
- Bake, uncovered, until the lasagna is bubbling throughout, about 20 minutes.
- Let stand 10 minutes; serve hot.
Nutrition Facts : Calories 397.6, Fat 22.1, SaturatedFat 10.8, Cholesterol 88.5, Sodium 1088.2, Carbohydrate 28.8, Fiber 4.6, Sugar 8.1, Protein 22.5
RATATOUILLE LASAGNA
This is not your ordinary lasagna- a ratatouille sauce is layered with the lasagna noodles and the cheese.A delicious and slightly different take on lasagna- add a side salad and some crusty bread and dinner is served! I usually will add about 1/2 teaspoon oregano and 1 t. basil to the vegetable mixture just because I like those spices in Italian food!
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces.
- In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp.
- Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling.
- Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender.
- Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates.
- Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain.
- Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender.
- Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling.
- Reduce heat to medium; cook, uncovered 15 minutes.
- Preheat oven to 375 degrees.
- In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit.
- Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese.
- Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned.
- Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.
Nutrition Facts : Calories 448.2, Fat 20.7, SaturatedFat 9.7, Cholesterol 52.8, Sodium 899.4, Carbohydrate 47.3, Fiber 5.5, Sugar 9.3, Protein 19.7
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