Easy Roasted Ratatouille Lasagna with Eggplant
A super simple recipe for Easy Roasted Ratatouille Lasagna with Eggplant and other veggies covered in sauce, Parmesan, and mozzarella
Ingredients
- Easy Oven Roasted Ratatouille with Herbes de Provence See recipe link
- 1 tbsp salt
- 1 tbsp olive oil
- 6 lasagna noodles
- 24 oz jarred marinara sauce
- 1 cup shredded Parmesan cheese
- 16 oz fresh mozzarella
Instructions
- Prepare the Easy Oven Roasted Ratatouille with Herbes de Provence. See the ingredient notes for more information.
- Preheat the oven to 350 degrees F.
- Add 6 lasagna noodles to boiling water with 1 tbsp of salt and 1 tbsp of olive oil. Boil noodles for 10 minutes and drain. Rinse the noodles, shake off the water, and set aside in a medium bowl.
- Pour about 1/4 cup sauce evenly over the bottom of the baking dish.
- Lay 3 pasta noodles side-by-side in a single layer over the sauce. You can leave the overhanging edges to get crispy or trim them.
- Spoon several tablespoons (about 6 tbsp) evenly over each noodle.
- Add 1/2 of the ratatouille mixture over the sauce.
- Spread a thin layer of sauce over the vegetables.
- Sprinkle 1/2 cup shredded Parmesan over the ratatouille.
- Cut 1 cup mozzarella cheese (1/2 of the package) into 1/4 to 1/2 inch thick slices and tear them into smaller pieces.
- Lay the pieces of mozzarella cheese evenly over the Parmesan.
- Cut and tear the remaining mozzarella cheese.
- Create the final layer the same way, layering noodles, sauce, ratatouille, sauce, Parmesan, mozzarella.
- Cover the pan with aluminum foil.
- Place the pan on a rimmed baking sheet and bake covered for 20 minutes
- Uncover and let the top layer of cheese melt, about 10 minutes.
- Let the lasagna for 5 minutes before slicing to prevent it falling apart.