Veggie-Filled Ratatouille Lasagna
Ratatouille lasagna gives you soft summer vegetables, herby tomato sauce, and plenty of melted cheese. Each slice holds together with a thick, jammy sauce instead of a watery puddle. It works for potlucks, holiday dinners, and easy weeknight meals, so read on for the method.
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Why This Ratatouille Lasagna Recipe Works
This is the ratatouille lasagna that finally solves the watery pan problem. Most versions layer barely cooked vegetables and hope the oven sorts it out. I cook the vegetables down first, so the sauce thickens before it ever touches a noodle.
The tomato paste is the real workhorse here. It concentrates the tomato flavor and soaks up liquid the squash releases while baking. I skipped it during testing once and spent dinner mopping the plate with a napkin.
If you like this one, my chicken enchilada lasagna brings a Tex-Mex twist to the same layering idea. The slow cooker white lasagna is my go-to when the oven is already busy. And for a creamier route, try my vegetable lasagna in white sauce.
Ingredients For Vegetable Lasagna
- Lasagna noodles: Regular noodles hold the layers steady and slice clean. No-boil noodles work with a splash of extra water.
- Olive oil: Helps the vegetables brown instead of steam. Any neutral cooking oil works fine.
- Eggplant: Turns silky and soaks up the tomato sauce. Peel it if the skin bothers you.
- Zucchini and yellow squash: Add gentle sweetness and color. Use all zucchini if squash is hard to find.
- Red bell pepper: Brings a sweet note that balances the eggplant. Orange or yellow peppers work too.
- Yellow onion: Builds the savory base of the sauce. A sweet onion is a fine swap.
- Garlic: Fresh minced garlic gives the best flavor. Jarred garlic works in a pinch.
- Crushed tomatoes: The backbone of the ratatouille sauce. Tomato puree makes a smoother version.
- Tomato paste: Thickens the sauce and deepens the tomato flavor. Do not skip this one.
- Dried basil, oregano, and thyme: The classic ratatouille herb trio. One tablespoon of Italian seasoning covers all three.
- Salt and black pepper: Pull the vegetable flavors forward so nothing tastes flat.
- Ricotta cheese: Creates the creamy middle layer. Drained cottage cheese works well too.
- Egg: Binds the ricotta so the filling stays put when you slice.
- Parmesan cheese: Adds salty depth to the ricotta mixture. Pecorino Romano is a good swap.
- Mozzarella cheese: Melts into that stretchy, golden top. Shred your own block for the best melt.
- Fresh basil: Brightens the finished pan. Chopped parsley works if that is what you have.
How To Make Ratatouille Lasagna
- Soften the onion and bell pepper in olive oil for a few minutes.
- Add the eggplant, zucchini, and squash and cook until they shrink down. Stir in the garlic, tomatoes, tomato paste, herbs, salt, and pepper, then simmer.
- Mix the ricotta, egg, and Parmesan into a smooth filling.
- Layer sauce, noodles, ricotta, and mozzarella.
- Build the second set of layers, ending with mozzarella cheese.
- Bake covered, then uncovered, and rest 10 minutes before slicing. Garnish with parsley.
Wendy’s Tips For Making Vegetable Lasagna
- Salt the eggplant first: Toss the diced eggplant with salt and let it sit 15 minutes. Pat it dry to pull out bitterness and extra water.
- Cook the vegetables until they shrink: The pile should lose about a third of its volume. That is your sign the sauce will hold.
- Pull the noodles a minute early: They keep cooking in the oven as the lasagna bakes. Slightly firm noodles never turn to mush.
- Let it rest before slicing: Ten minutes lets the layers set up. Cut too soon and the slices slide apart on the plate.
- Shred the mozzarella yourself: Bagged cheese is coated to stop clumping. A block melts smoother and browns better on top.
Common Mistakes To Avoid When Making Vegetable Lasagna
- Dicing the vegetables too small: Tiny pieces melt into mush in the oven. Aim for a half-inch dice so they keep their shape.
- Using ricotta straight from the tub: Loose ricotta thins out the middle layer. Drain it in a fine mesh sieve for 10 minutes.
- Piling on too much sauce per layer: Heavy layers make the stack slide when you cut it. Spread thin, even layers instead.
- Baking uncovered the whole time: The exposed noodle edges dry out and curl. Keep the foil on for the first 35 minutes.
- Skipping the tomato paste: It is what keeps the sauce clinging to the noodles. Without it the pan runs thin.
FAQ For Vegetable Lasagna
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Assemble the whole pan, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the covered bake time.
No. The skin softens as the lasagna bakes and holds the pieces together. Peel it if you want a smoother texture.
Yes. Stir a half cup of water into the sauce first. The noodles need that extra liquid to soften properly.
The vegetables usually needed more time in the skillet. Cook them until they shrink and the pan looks almost dry.
How To Store And Reheat Ratatouille Lasagna
Storage
Cover the pan tightly or move the slices into airtight containers. Refrigerated lasagna keeps well for up to four days. The flavor actually deepens by day two.
Freezing
Freeze the lasagna baked or unbaked for up to three months. Wrap it in plastic wrap first, then a layer of foil. Thaw overnight in the fridge before baking or reheating.
Reheating
Cover slices with foil and warm at 350 degrees for about 20 minutes. The microwave works too, at one to two minutes per slice. Add a spoonful of sauce if the edges look dry.
Ratatouille Lasagna
Equipment
- large pot
- colander
- large skillet
- cutting board
- Chef’s knife
- Medium Mixing Bowl
- box grater
- 9×13 inch baking dish
- aluminum foil
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium eggplant diced
- 2 medium zucchini diced
- 1 yellow squash diced
- 1 red bell pepper diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes one can
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces ricotta cheese one container
- 1 large egg
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil for topping
Instructions
- Preheat the oven to 375 degrees F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until just tender, then drain and set them aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook 3 to 4 minutes, until softened.
- Add the eggplant, zucchini, and yellow squash. Cook 8 to 10 minutes, stirring now and then, until the vegetables soften and shrink down.
- Stir in the garlic and cook 30 seconds, just until fragrant.
- Add the crushed tomatoes, tomato paste, dried basil, oregano, thyme, salt, and black pepper. Simmer 10 minutes, until the sauce thickens.
- In a medium bowl, stir the ricotta cheese, egg, and Parmesan cheese together until smooth.
- Spread a thin layer of the vegetable sauce across the bottom of the prepared baking dish.
- Add a layer of noodles, then the ricotta mixture, more vegetable sauce, and shredded mozzarella.
- Repeat the layers, finishing with vegetable sauce and mozzarella on top.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake 15 to 20 minutes more, until the cheese is melted and lightly browned.
- Let the lasagna rest for 10 minutes before slicing. Sprinkle with fresh basil and serve.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.