Description
A flavorful and wholesome Ratatouille Lasagna that layers grilled summer vegetables with a tangy tomato sauce and a blend of cottage and mozzarella cheeses, baked to perfection for a comforting vegetarian main dish.
Ingredients
Cheese Mixture
- 14 ounces part skim cottage cheese
- 2 cups shredded part-skim mozzarella cheese (7 ½ ounces), divided
- ⅓ cup grated Parmesan cheese (1 ½ oz)
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Tomato Sauce and Vegetables
- ½ tablespoon extra virgin olive oil
- ½ small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- ⅛ teaspoon fresh black pepper
- 28 ounce can crushed tomatoes (such as Tuttorosso)
- ⅛ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- ½ cup chopped fresh basil leaves, divided
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small zucchini (about 7 ounces), sliced ⅛ inch thick lengthwise
- 1 small yellow squash (about 7 ounces), sliced ⅛ inch thick lengthwise
- 1 medium eggplant (9 ounces total), sliced ¼ inch thick lengthwise
Instructions
- Drain Cottage Cheese: Preheat oven to 375°F. Place the cottage cheese in a mesh sieve to drain excess liquid while you prepare the vegetables.
- Prepare Tomato Sauce: Heat extra virgin olive oil in a large non-stick skillet over medium heat. Add diced onion and minced garlic and sauté for 2 to 3 minutes until fragrant. Stir in 1 teaspoon kosher salt, ⅛ teaspoon black pepper, crushed tomatoes, crushed red pepper flakes, bay leaf, thyme, half of the chopped basil, and diced red and yellow bell peppers. Cook partially covered on medium-low heat for 8 to 10 minutes to develop flavors.
- Grill Vegetables: Spray a large nonstick grill pan with oil and grill zucchini, yellow squash, and eggplant slices for 2 to 3 minutes on each side until tender and grill marks appear. Remove and place on paper towels to absorb excess moisture.
- Make Cheese Mixture: In a medium bowl, combine the drained cottage cheese, half of the shredded mozzarella cheese, grated Parmesan, remaining basil, and egg. Mix thoroughly and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Assemble Lasagna: Spread ½ cup of the prepared tomato sauce on the bottom of an 11 x 7 ½ x 3 inch glass casserole dish. Layer the grilled eggplant slices, overlapping to cover the bottom and a little up the sides. Spread half of the cheese mixture over the eggplant, then add 1 cup of the tomato sauce followed by the layer of grilled zucchini slices. Add another cup of sauce, then the remaining cheese mixture, followed by the yellow squash layer. Top with the remaining tomato sauce.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 25 minutes, until vegetables begin to soften.
- Bake Uncovered: Remove the foil and bake for an additional 30 minutes until the liquid reduces and vegetables are tender.
- Add Final Cheese Layer: Sprinkle the remaining shredded mozzarella cheese on top and bake uncovered for 10 more minutes until the cheese melts and bubbles.
- Rest and Serve: Remove the lasagna from the oven and let rest for 10 to 15 minutes to set. Slice into 4 servings and enjoy warm.
Notes
- Draining the cottage cheese helps prevent excess moisture in the lasagna, ensuring it holds together well.
- Using a grill pan is key for adding a smoky flavor to the vegetables and reducing watery layers.
- Fresh herbs like basil and thyme add brightness but can be substituted with dried if fresh is unavailable.
- Allowing the lasagna to rest before slicing helps it hold its shape when served.
- This dish is vegetarian and can be made gluten-free if using gluten-free cheese products and tomato sauce.
