Roasted Ratatouille Lasagne

Name: Roasted Ratatouille Lasagne
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: Catelli® Whole Wheat Lasagne 1 pkg (375 g); Olive oil 1/4 cup (60 ml); Cherry tomatoes 4 cups (1 L); Small eggplants, cut into 1-inch (2.5 cm) 2; Zucchini, cut into 1-inch (2.5 cm) cubes 2; Sweet red peppers, cut into 1-inch (2.5 cm) cubes 2; Onion, cut into 1-inch (2.5 cm) cubes 1; garlic, minced Cloves 3; Each salt and pepper 1 tsp (5 mL); Tomato sauce 1 cup (250 mL); Thinly sliced fresh basil 1/3 cup (75 mL); Fresh mozzarella cheese, thinly sliced 1/2 lb (250 g); Shredded mozzarella cheese 1 1/2 cups (375 mL)

This vegetarian lasagne combines two comfort food dishes in one happy baked pasta dinner that is sure to please everyone.

Comfort Food Family Friendly Healthy Vegetarian Baking

Prep time

25 minutes

Cook time

1 hours

Servings

8 servings

Catelli Whole Grains Lasagne

Ingredients

8 servings

Catelli^® Whole Wheat Lasagne1 pkg (375 g)

Olive oil1/4 cup (60 ml)

Cherry tomatoes4 cups (1 L)

Small eggplants, cut into 1-inch (2.5 cm)2

Zucchini, cut into 1-inch (2.5 cm) cubes2

Sweet red peppers, cut into 1-inch (2.5 cm) cubes2

Onion, cut into 1-inch (2.5 cm) cubes1

garlic, minced Cloves3

Each salt and pepper1 tsp (5 mL)

Tomato sauce1 cup (250 mL)

Thinly sliced fresh basil1/3 cup (75 mL)

Fresh mozzarella cheese, thinly sliced1/2 lb (250 g)

Shredded mozzarella cheese1 1/2 cups (375 mL)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 425ºF (220ºC). In large bowl, toss together oil, tomatoes, eggplants, zucchini, red peppers, onion, garlic, salt and pepper.

Step 2

Arrange on 2 large parchment paper–lined baking sheets. Bake in top and bottom thirds of oven, stirring once and rotating pans halfway through, for about 40 minutes or until golden and tender. Transfer vegetables to large bowl; toss with tomato sauce and basil.

Step 3

Meanwhile, cook lasagne noodles according to package directions.

Step 4

Reduce oven temperature to 350ºF (180ºC). Spread one-quarter of the roasted ratatouille mixture in bottom of 13- x 9-inch (3 L) baking dish. Arrange 4 noodles lengthwise over top; spread evenly with one-quarter of the ratatouille mixture. Layer fresh mozzarella evenly over top. Arrange half of the remaining noodles crosswise over top, cutting to fit if needed. Spread evenly with one-quarter of ratatouille mixture. Arrange remaining noodles lengthwise over top. Spread with remaining ratatouille mixture; sprinkle with shredded mozzarella.

Step 5

Cover with foil; bake for 30 minutes. Remove foil; bake for about 15 minutes or until golden brown and bubbly. Let stand for 10 minutes before slicing.

Tip

If preferred, substitute grape tomatoes for cherry tomatoes.