Ratatouille Lasagna Recipe

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Type: Ratatouille Lasagna Free Cooking Recipe – Pasta


Ingredients / Directions
1 eggplant
cut into
1/4-inch slices
2 zucchini
cut into
1/4-inch slices
2 yellow squash
cut into
1/4-inch slices
2 cup(s) tomato concasse
seeded and diced
1 cup(s) diced red pepper
1 cup(s) diced yellow onion
2 tbsp chopped garlic
2 tbsp each chopped parsley
and oregano
1 cup(s) grated Parmesan cheese
4 tbsp olive oil
Salt and black pepper to taste Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt
cover with a small plate
and leave to drain 30 minutes. Rinse eggplant sliced and pat dry.
In a bowl combine tomatoes
and garlic. In another bowl combine olive oil
herbs and 1/2 cup(s) of Parmesan cheese. Oil an 8×10-inch baking dish.
Cover bottom of dish with a layer of eggplant slices
slightly overlapping.
Drizzle with herbed oil
and season with salt and pepper. Top with zucchini
then summer squash
seasoning each layer. Top with about 1/3 of tomato mixture.

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