Ratatouille Lasagna
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Skinnytaste · by Gina Homolka

Ratatouille Lasagna

NUTRITION · PER SERVING120M COOK
CAL 23%·PRO 68%
CARBS 39G35% OF CAL
8G FIBER0G ADDED23G INTRINSIC9G OTHER23G TOTAL SUGAR
FAT 20G40% OF CAL
10G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A noodle-less vegetarian lasagna layered with roasted summer vegetables, creamy cottage cheese filling, and melted mozzarella, all baked together. High-protein, vegetable-forward, and rich without pasta.

mainitaliancasserolegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces part skim cottage cheese
  • 2 cups shredded part-skim mozzarella cheese ((7 ½ ounces) )
  • ⅓ cup grated Parmesan cheese ((1 ½ oz) )
  • 1 large egg
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ tablespoon extra virgin olive oil
  • ½ small onion (diced)
  • 3 garlic cloves (minced)
  • 1 teaspoon kosher salt
  • ⅛ teaspoon fresh black pepper
  • 28 ounce can crushed tomatoes (I love Tuttorosso)
  • ⅛ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • ½ cup chopped fresh basil leaves (divided)
  • 1 small red bell pepper (diced)
  • 1 small yellow bell pepper (diced)
  • 1 small zucchini (about 7 ounces, sliced ⅛th inch thick lengthwise)
  • 1 small yellow squash (about 7 ounces, sliced ⅛th inch thick lengthwise)
  • 1 medium eggplant (sliced ¼ inch thick lengthwise, 9 ounces total)
PREP
30M
SODIUM
1826MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.