*  Exported from  MasterCook  *
 
                         JUDI'S RATATOUILLE LASAGNE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Low-cal
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil, good quality
    1       c            Diced zucchini squash
      1/2   c            Yellow summer squash, sliced
    1       c            Sliced brown mushrooms
    1       c            Diced green pepper
    1       c            Diced red bell pepper
    1       c            Eggplant with skin, diced
    1       c            Diced onion
    4       x            Garlic cloves, minced fine
    1       lg           Can chopped tomatoes,
            x            -drained very well
    2       tb           Chopped fresh basil
      1/4   ts           Dried oregano, crushed with
            x            -fingers
      1/4   ts           Italian Herb Seasoning
    4       tb           Italian flat leaf parsley
            x            -minced
      1/4   ts           Black pepper
      1/4   c            Red wine, good quality
                         FILLING
    1 1/2   c            Part skim ricotta cheese
      3/4   oz           Parmesan cheese, grated
                         Egg
   12       x            Lasagne noodles cooked and
            x            -drained (use imported
            x            -Italian if you can)
    3       c            Marinara sauce, homemade
      1/2   c            Mozzarella cheese, diced
            x            Bechamel Sauce (see recipe)
 
   Preheat oven to 350 degrees.  To prepare ratatouille, in 5 quart dutch
   oven, heat oil.  Add onions and garlic. Stir for a minute or two, add
   zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep
   stirring to prevent sticking.  Stir in drained tomatoes, and seasonings.
   Add wine.  Bring to boil. Reduce heat to low, cover and simmer about 10
   minutes.  Spray an 12 x 8 lasagne size pan with
   nonstick cooking spray.  Prepare filling:  In medium bowl, combine ricotta
   cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara
   sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with
   half the cheese mixture, half the ratatouille and the remaining cheese
   mixture.  Cover with remaining 6 noodles. Add a very thin layer of marinara
   sauce.  Sprinkle with mozzarella.  Pour prepared Bechamel sauce over top.
   Cover with foil and bake 45 minutes or until bubbly. Remove foil and let
   brown about 4-5 minutes.  Serve with grated Parmesan cheese.
   ~--
  
 
 
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