Ratatouille Lasagna
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Recipe by Skinnytaste.
Ingredients
Scaled from 4. Cooking times barely change.
- 3½ oz part skim cottage cheese97 cal
- ½ cup shredded part-skim mozzarella cheese (7 ½ ounces)186 cal
- ⅛ cup grated Parmesan cheese (1 ½ oz)36 cal
- ¼ large egg18 cal
- 2 pinches of kosher salt0 cal
- a pinch of black pepper0 cal
- ⅛ tbsp extra virgin olive oil17 cal
- ⅛ small onion (diced)6 cal
- ¾ clove of garlic (minced)3 cal
- ¼ tsp kosher salt0 cal
- a pinch of fresh black pepper0 cal
- 1½ tomatos36 cal
- a pinch of crushed red pepper flakes0 cal
- ¼ bay leaf0 cal
- ¼ tsp fresh thyme leaves0 cal
- ⅛ cup chopped fresh basil leaves (divided)0 cal
- ¼ small red bell pepper (diced)8 cal
- ¼ small yellow bell pepper (diced)8 cal
- ¼ small zucchini (about, sliced ⅛th inch thick lengthwise)8 cal
- ¼ small yellow squash (about, sliced ⅛th inch thick lengthwise)not counted
- ¼ medium eggplant (sliced ¼ inch thick lengthwise, 9 ounces total)8 cal
Contains milk, eggs
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
This doesn't match the 699 cal above. Go by the ingredients — they're what you can actually weigh.
Method
- 01
Preheat oven to 375°F. Drain the cottage cheese in a mesh sieve while preparing the vegetables.
- 02
In a large non-stick skillet add olive oil and sauté onions and garlic over medium heat 2 to 3 minutes, until fragrant. Add 1 teaspoon salt, black pepper, crushed tomatoes, red pepper flakes, bay leaf, thyme, half of the basil, red and yellow bell pepper and cook another 8 to 10 minutes, partially covered on medium-low heat.
- 03
Meanwhile, spray a large nonstick grill pan with oil and grill the zucchini, squash and eggplant 2 to 3 minutes on each side. Set aside on paper towels.
- 04
In a medium bowl, mix the drained cottage cheese, half of the mozzarella, Parmesan cheese, remaining basil and egg until thoroughly combined, then season with the ½ teaspoon of salt and ¼ teaspoon black pepper.
- 05
Assemble the dish: Spread ½ cup of the sauce to the bottom of a glass 11 x 7 ½ x 3 inch casserole dish. Layer the eggplant, overlapping as needed to make the first layer, coming up a little on the sides. Top with half of the cheese mixture, 1 cup sauce then add the layer of zucchini. Top with another cup of sauce, the remaining cheese mixture, then the yellow squash. Finish with the remaining sauce and cover with foil, and bake 25 minutes until the vegetables start to get tender. Uncover, and bake 30 minutes more until the liquid dries up and the vegetables are tender. Top with the remaining mozzarella cheese and bake 10 more minutes, until the cheese melts.
- 06
Remove from the oven and let it rest 10 to 15 minutes before cutting. Slice into 4 pieces.