Roasted Ratatouille Lasagna Napoleons

Name: Roasted Ratatouille Lasagna Napoleons
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons chili flakes; 454 grams medium eggplant (about , sliced into 1/8th to 1/4-inch planks; 15 leaves fresh basil; 10 leaves fresh mint; 156 grams fresh mozzarella cheese, thinly sliced; 1 teaspoon fresh thyme leaves; 12 cloves garlic, in their jackets; 1 teaspoon herbes de Provence; 4 servings Kosher salt and freshly ground black pepper; 6 fresh homemade or storebought lasagna sheets, about 4- by 10-inches each (see note above); 6 sun dried tomatoes in olive oil, chopped; 7 Tbsps olive oil, divided; 79 milliliters grated Parmesan cheese; 59 milliliters water; 1 yellow bell pepper, sliced into thick strips; 340 grams large zucchini (about , sliced into 1/8th to 1/4-inch planks

You can never have too many main course recipes, so give Roasted Ratatouille Lasagna Napoleons a try. This recipe serves 4. One portion of this dish contains around 23g of protein, 38g of fat, and a total of 651 calories. If you have thyme leaves, 4 onion, 2 batch marinara sauce, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Adjust oven rack to lower-middle position and preheat the oven to 450°F. On a wide rimmed baking sheet, mix 6 tablespoons of olive oil with the chili flakes, and herbes de Provence. Toss the eggplant, zucchini, bell pepper, onions, and garlic in the olive oil mixture until well coated and season with salt and pepper. Arrange the vegetables in a single layer on two baking sheets. Roast until vegetables are softened and just beginning to brown, about 10 minutes. Set aside to cool. Peel the paper off the garlic and discard. Lower the oven to 350°F.

Ingredients you will need

Herbes De Provence

Salt And Pepper

Red Pepper Flakes

Bell Pepper

Vegetable

Olive Oil

Eggplant

Zucchini

Garlic

Onion

Equipment you will use

Baking Sheet

Oven

Assemble the lasagna in a 10- by 8 1/2-inch rectangular baking dish.

Equipment you will use

Baking Pan

Spread half a cup of marinara sauce on the bottom of the dish. Arrange one layer of lasagna sheets on the sauce, trimming as necessary so you have a single layer of noodles. Top with another 1/2 cup of sauce. Arrange half of the vegetables and garlic cloves in a single layer on the lasagna sheets.

Ingredients you will need

Lasagne Noodles

Marinara Sauce

Whole Garlic Cloves

Vegetable

Pasta

Sauce

Add another layer of pasta. Top with another 1/2 cup of sauce. Top with the chopped sun dried tomatoes.

Ingredients you will need

Sun Dried Tomatoes

Pasta

Sauce

Layer the second and final layer of vegetables and garlic. Top with the final layer of pasta. Top with the remaining marinara sauce.

Ingredients you will need

Marinara Sauce

Vegetable

Garlic

Pasta

Add the water to the marinara sauce jar, shake up, and pour over the lasagna. Gently press everything down to ensure that all the pasta is coated in liquid.

Ingredients you will need

Marinara Sauce

Pasta

Shake

Water

Top the lasagna with a layer of fresh herbs, then a layer of mozzarella, followed by a layer of Parmesan.

Ingredients you will need

Fresh Herbs

Mozzarella

Parmesan

Drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Wrap the baking dish in foil, and place on a rimmed baking sheet.

Ingredients you will need

Salt And Pepper

Olive Oil

Wrap

Equipment you will use

Baking Sheet

Baking Pan

Aluminum Foil

Bake for 30 minutes until bubbly. Take the foil off the lasagna, and turn the oven back up to 450°F.

Equipment you will use

Oven

Aluminum Foil

Bake for another 5 minutes, until the cheese is golden brown and bubbly.

Ingredients you will need

Cheese

Equipment you will use

Oven

Allow the lasagna to sit for 5 minutes and cool slightly.

Cut into 4 squares and serve.

Equipment

Ingredients

Servings:

1teaspoons

chili flakes 454grams

medium eggplant (about , sliced into 1/8th to 1/4-inch planks 15leaves

fresh basil 10leaves

fresh mint 156grams

fresh mozzarella cheese, thinly sliced 1teaspoon

fresh thyme leaves 12cloves

garlic, in their jackets 1teaspoon

herbes de Provence 4servings

Kosher salt and freshly ground black pepper 6

fresh homemade or storebought lasagna sheets, about 4- by 10-inches each (see note above)6

sun dried tomatoes in olive oil, chopped 7Tbsps

olive oil, divided 79milliliters

grated Parmesan cheese 59milliliters

water 1

yellow bell pepper, sliced into thick strips 340grams

large zucchini (about , sliced into 1/8th to 1/4-inch planks

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Pindefleurs St-Emilion Bordeaux with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.