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Ratatouille Lasagna
This Ratatouille Lasagna is a noodle-less, high-protein vegetarian lasagna made with layers of summer vegetables, cottage cheese, and mozzarella.
Ingredients
Cheese:
- 14 ounces part skim cottage cheese
- 2 cups shredded part-skim mozzarella cheese ((7 ½ ounces) )
- ⅓ cup grated Parmesan cheese ((1 ½ oz) )
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Veggies and Sauce:
- ½ tablespoon extra virgin olive oil
- ½ small onion (diced)
- 3 garlic cloves (minced)
- 1 teaspoon kosher salt
- ⅛ teaspoon fresh black pepper
- 28 ounce can crushed tomatoes (I love Tuttorosso)
- ⅛ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- ½ cup chopped fresh basil leaves (divided)
- 1 small red bell pepper (diced)
- 1 small yellow bell pepper (diced)
- 1 small zucchini (about 7 ounces, sliced ⅛th inch thick lengthwise)
- 1 small yellow squash (about 7 ounces, sliced ⅛th inch thick lengthwise)
- 1 medium eggplant (sliced ¼ inch thick lengthwise, 9 ounces total)
Instructions
- Preheat oven to 375°F. Drain the cottage cheese in a mesh sieve while preparing the vegetables.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and let it rest 10 to 15 minutes before cutting. Slice into 4 pieces.
Nutrition
Serving: 1/4th, Calories: 415kcal, Carbohydrates: 37g, Protein: 39g, Fat: 16.5g, Saturated Fat: 8g, Cholesterol: 95mg, Sodium: 1500mg, Fiber: 12g, Sugar: 20g
- WW Points: 10