Ratatouille Lasagna


  • ¼ cup Olive oil
  • 2 large Zucchini, diced ½”
  • 1 medium Eggplant, peeled and diced ½”
  • 1 medium Onion, diced ½”
  • 1 large Green Bell Pepper, seeded and diced ½”
  • 1 clove Garlic, peeled and crushed
  • 2 large Tomatoes, seeded and chopped
  • ¼ cup Fresh parsley, chopped fine
  • 1 Bay leaf
  • ¼ tsp Thyme
  • Salt and pepper to taste
  • 12 sheets Lasagna noodles, cooked al dente
  • Goat cheese
  • ½ cup Parmesan Cheese, freshly grated
  • 18 slices Mozzarella cheese


In a large sauté pan heat the olive oil over medium heat, add the onions and cook for three minutes.

Add the Zucchini, Eggplant, Green Pepper, bay leaf, thyme and garlic.

Place a cover on the sauté pan and cook five minutes longer.

Add the tomatoes and parsley and cook for two minutes longer.

Remove from the heat and season with salt and pepper.

In a baking dish, place a layer of noodles topped with goat cheese, the vegetable mixture, Parmesan cheese and Mozzarella cheese.

Repeat with remaining ingredients.

Bake in a preheated 350 F oven until golden brown.

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