RatatouilleLasagna

Ratatouille Lasagna

COOK TIME: 1 hr 30mins
PREP TIME: 20mins
Ingredients
8 fresh tomatoes, peeled, cored and chopped
(Canned peeled and cubed tomatoes are way easier - Maybe 3 normal sized cans...enough to fill up a large cookie sheet for roasting)
6 tablespoons extra virgin olive oil,
divided
1 large eggplant (about 1 pound), cut into 1-inch pieces
coarse salt and freshly ground black pepper
2 large yellow onions, diced
1 head garlic, cloves smashed and peeled
2 bell peppers, seeded and diced
2 large zucchini, diced
1 bay leaf
1 tablespoon fresh basil
2 tablespoons red wine vinegar

Chef notes
TECHNIQUE TIP: Make sure that you coat both sides of the eggplant with salt; otherwise, the eggplant will retain too much water and less flavor.

SWAP OPTION: You can always substitute canned tomatoes if you are making this in the
winter when ripe tomatoes are scarce.

Preparation
1. Preheat the oven to 350 F.
2. Place tomatoes and juices on a rimmed baking sheet. Drizzle with 2 tablespoons
oil and bake until thickened, 30 minutes, stirring every 10 minutes.
3. Meanwhile, in a colander, toss eggplant with 1½ teaspoons salt. Let sit for 20 minutes, then squeeze out excess liquid. (Maybe 30 to 40 minutes then squeeze)
4. In a large Dutch oven or heavy pot, heat 4 tablespoons of oil over medium heat.
Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add peppers and cook stirring until crisp-tender, about 4 minutes.
Season with salt and pepper.
5. Add tomatoes, eggplant, zucchini, bay leaf and basil to the pot.
Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low,
partially cover and cook at a gentle simmer until vegetables are tender but not mushy, about 15 minutes. Season to taste with vinegar, salt and pepper.
Remove bay leaf before serving.

For Lasagna Bechamel sauce (usually HALF THIS RECIPE)
2 sticks of butter
1 cup flour
4 cups whole milk ( I had to add more to thin it out)
bayleaf?
1/2 tsp nutmeg?
2tsp salt
I added some smashed garlic

grated, diced, sliced, or shredded mozzarella for at least two layers
Either normal or oven ready lasagna noodles
drizzle/pour bechamel sauce on top of each cheese layer

Noodle - Ratatouille - Cheese - Bechamel sauce : repeat

https://www.today.com/recipes/best-vegetable-lasagna-ever-recipe-t227600