Roasted Vegetable Ratatouille Lasagna Recipe | Yummly
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Roasted Vegetable Ratatouille Lasagna

CARRIE'S EXPERIMENTAL KITCHEN
21Ingredients
75Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 16 ounces lasagna sheets (cooked)
  • 32 ounces part skim ricotta cheese
  • 8 ounces shredded mozzarella (divided)
  • 1 large egg
  • 1/4 cup fresh basil (chopped; divided)
  • 1 teaspoon garlic powder
  • 1 eggplant (large dice)
  • 2 cloves garlic (minced)
  • 2 plum tomatoes (large dice)
  • 8 ounces mushrooms (halved)
  • 1 yellow squash (large dice)
  • 2 zucchini (large dice)
  • 1 red onion (large dice)
  • 1 tablespoon fresh rosemary (chopped)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white wine
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 4 ounces cream cheese
  • 2 cups milk (I used 2%)
  • 1/2 cup pecorino romano cheese (Grated)
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