Ratatouille lasagna
450 cals, 17p, 25c, 26f (per meal)
4 dash, leaves (0g)
2 oz (57g)
1 tbsp (15mL)
2/3 cup (57g)
1 1/2 cup (390g)
4 oz (113g)
1 large (323g)
1 small (458g)
1
Preheat the oven to 450°F (230°C).
2
Brush both sides of the eggplant and zucchini planks with just two-thirds of the oil and arrange them on a baking sheet. Season with salt and pepper. Roast until tender and golden, 8-10 minutes per side.
3
On a separate baking sheet, toss the mushrooms with the remaining oil, season with salt and pepper, and roast in the oven for 10 minutes.
4
In a bowl, mix the cream cheese, basil, half of the mozzarella, and a small splash of water until smooth. Season with salt and pepper and set aside.
5
Spread a thin layer of pasta sauce on the bottom of a baking dish. Arrange the roasted eggplant in a single layer, then spread the cheese mixture over it. Top with half of the remaining pasta sauce.
6
Sprinkle the roasted mushrooms over the sauce, then layer the roasted zucchini on top. Pour the remaining pasta sauce over the zucchini and sprinkle with the remaining mozzarella.
7
Bake for 20-25 minutes until the cheese is melted and bubbling. Let cool for 10 minutes before serving.