Ratatouille Lasagna
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Ratatouille Lasagna
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21132. Report a problem with this recipe.
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      Title: Ratatouille lasagna
      Yield: 4 Servings
      1    Eggplant, cut into 1/4-inch
      2    Zucchini, cut into 1/4-inch
      2    Yellow squash, cut into
    1/4    -inch slices
      2 c  Tomato concasse (peeled,
           Seeded and diced)
      1 c  Diced red pepper
      1 c  Diced yellow onion
      2 tb Chopped garlic
      2 tb Each chopped parsley, basil,
           And oregano
      1 c  Grated Parmesan cheese 4
           TB olive oil
           Salt and black pepper
  Preheat oven to 350 degrees.  In a colander toss eggplant slices with
  about 1 tablespoon salt, cover with a small plate, weight, and leave
  to drain 30 minutes.  Rinse eggplant sliced and pat dry.  In a bowl
  combine tomatoes, onions, peppers, and garlic.  In another bowl
  combine olive oil, herbs and 1/2 cup of Parmesan cheese.  Oil an
  8x10-inch baking dish.
  Cover bottom of dish with a layer of eggplant slices, slightly
  overlapping. Drizzle with herbed oil, and season with salt and
  pepper. Top with zucchini, then summer squash, seasoning each layer.
  Top with about 1/3 of tomato mixture.  Repeat with remaining
  vegetables, oil and tomato mixture, ending with a layer of sliced
  vegetables. Top with remaining cup of Parmesan.  Bake 40 minutes or
  until vegetables are tender and top is lightly browned.  Allow to
  cool slightly before cutting and serving.
  Yield: 8 to 10 side dish servings

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Recipe ID 21132 (Apr 03, 2005)

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