Ratatouille

My last recipe post was for very fabulous ratatouille. Well if you are like me you probably had leftovers. The leftovers can be used for a whole plethora of things but my favorite has to be lasagna. I love the big hearty pieces of vegetables cooked together with Italian sausage and some rich cheeses. This ended up being the best lasagna I have ever had! You can make one large lasagna in a 9” x 13” baking dish or two small ones in 8” x 8” dishes. I opted to make 2 so that I could freeze one for another night. That means I get to enjoy this delish dish twice! Oh lucky me! Gotta love this French meal turned Italian.

Note: When I make lasagna I like to double up the noodles on the top and bottom layers. I feel like it helps hold it together better for ease of serving. This requires that you cook one and a half boxes of noodles since just one isn’t enough for this method. If you don’t want to double up then one box is completely adequate.

INGREDIENTS
1 lb Italian sausage
15 oz can tomato sauce
4 c leftover ratatouille
1 1/2 boxes wavy lasagna noodles
15 oz container ricotta cheese
1/4 c fresh basil chopped
salt and pepper
4 c mozzarella, shredded

STEPS

In a large skillet brown your sausage and drain off any excess grease.
Add tomato sauce and ratatouille to skillet and warm through over medium heat.
While the ratatouille is heating through cook your lasagna noodles according to the package instructions, drain, and separate.
In a small bowl combine the ricotta, basil, salt and pepper.
Preheat oven to 400º.
Prepare a 9” x 13” baking dish with butter or cooking spray.
Cover the bottom of the baking dish with a layer of the cooked noodles and then place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Place a single layer of noodles over the ricotta and spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Top the lasagna with cooked noodles and place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon remaining sauce over the top and sprinkle with remaining cheese.
Bake for 25–30 minutes or until the top is bubbling and the cheese is golden brown.
Allow to cool for at least 10 minutes before serving.

When most people hear the word ratatouille they think of a movie about a little rat named Remy who dreams about becoming a chef. Ratatouille is not just a very cute Pixar movie; it is also a delicious dish loaded with succulent Mediterranean vegetables that your family is sure to enjoy.

Ratatouille is a traditional French vegetable stew that originated in Nice. The full name is ratatouille niçoise. It is a flavorful, hearty, low calorie fare that can be served as an excellent main dish, to accompany a protein, or tossed with pasta. This recipe is a great way to utilize all those wonderful summer garden veggies that are in season. Aside from all the chopping this recipe is very easy to prepare.

I will state that this makes a pretty hearty amount so you will probably have leftovers unless you are serving a whole army. The leftovers are incredible, as the flavors seem to intensify with time. I made lasagna with my leftovers and I must say it is one of the best lasagnas I have ever had! The big chunky vegetables were awesome, especially when I paired them with Italian sausage and some ricotta. I will be sure to share that recipe with you next. Delish!

INGREDIENTS
1/4 c olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 eggplant, cut into 1/2-inch cubes
2 zucchini, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 yellow bell pepper, deseeded and cut into 1/2-inch cubes
1 red bell pepper, deseeded and cut into 1/2-inch cubes
15 oz can diced tomatoes
1/2 tsp dried thyme
1/4 c fresh basil, chopped

STEPS

In a large pot that has a lid, heat olive oil over medium heat.
Cook onions until soft, about 5 minutes.
Stir in garlic and cook for about 1 min.
Add in eggplant and zucchini and season with salt and pepper.
Add 1/2 cup of water, cover, and simmer stirring once until vegetables begin to soften, about 5 minutes.
Stir in bell peppers, cover, and simmer for another 5 minutes.
Add in tomatoes and thyme and bring to a boil.
Reduce heat to medium-low and cover.
Stir occasionally until vegetables are cooked to desired consistency. Mine take about 12–15 minutes.
Remove from heat, stir in basil, and serve immediately.